Sweet Korean Hotteok with Brown Sugar and Cinnamon Filling

Name: Sweet Korean Hotteok with Brown Sugar and Cinnamon Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10 pancakes
Cuisine: Dessert
Ingredients: All-purpose flour; Warm water (110°F or 45°C); Sugar; Active dry yeast; Salt; Vegetable oil; Brown sugar; Ground cinnamon; Chopped walnuts or peanuts; Butter, softened

A Delightful Korean Pancake Dessert

Hotteok is a Korean street food delicacy filled with a sweet and gooey mixture of brown sugar, cinnamon, and nuts. Perfect for satisfying your sweet tooth!

1 h 30 min
10 pancakes
Intermediate

Ingredients

For the Dough

All-purpose flour

2 cups

Warm water (110°F or 45°C)

1 cup

Sugar

2 tablespoons

Active dry yeast

1 packet (2 1/4 teaspoons)

Salt

1/4 teaspoon

Vegetable oil

2 tablespoons

For the Filling

Brown sugar

1 cup

Ground cinnamon

2 teaspoons

Chopped walnuts or peanuts

1/2 cup

Butter, softened

2 tablespoons

Preparation

Preparing the Dough

Activate yeast

Mix warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy.

Form dough

In another bowl, combine flour and salt. Add the yeast mixture and oil, then mix until a dough forms.

Knead dough

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Preparing the Filling

Mix ingredients

In a small bowl, mix brown sugar, cinnamon, chopped nuts, and butter until a paste forms.

Portion filling

Divide the filling into 10 equal portions.

Cooking Process

Dough Rising

Allow the kneaded dough to rise in a warm place for 1 hour until doubled in size.

Use warm water for the yeast. Cold water will not activate the yeast properly.

Shaping Hotteok

Divide the dough into 10 balls. Flatten each ball and fill it with one portion of filling, then seal tightly.

Cooking Hotteok

Heat a non-stick skillet and cook each hotteok over medium heat. Flatten with a spatula and cook for 3-4 minutes on each side until golden and crisp.

Maintain medium heat throughout cooking.

Plating & Serving