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hotteoks sur une assiette blanche sur une table en bois

Hotteok - Korean Cinnamon Pancakes

The authentic recipe for Korean Hotteok, a delightfully comforting treat
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4.96/5 (21)
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 5 minutes
Course: Dessert
Cuisine: Korean
Servings: 6 hotteoks
Calories: 148kcal
Author: Marc Winer

Ingredients

  • 160 g wheat flour all-purpose
  • 0.5 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 125 ml milk warm
  • Some cooking oil

Filling

  • 55 g brown sugar
  • 0.25 teaspoon cinnamon ground
  • 2 tablespoons nuts of your choice chopped (I prefer pecans)
US Customary - Metric

Procédé

  • Sift the flour into a large bowl, then add the salt, sugar, yeast and milk.
    160 g wheat flour, 0.5 teaspoon salt, 1 teaspoon sugar, 1 teaspoon instant yeast, 125 ml milk
    farine dans bol
  • Mix everything into a dough and cover the bowl with plastic wrap. Let it ferment at a warm room temperature until the dough doubles in size (a little over an hour)
    pâte recouverte
  • Once the dough has risen, punch it down a few times to release the gas. Cover again with plastic wrap and let rest for an additional 20 minutes.
    pâte reposée
  • When the dough is ready, rub a little cooking oil on your hands to keep it from sticking and divide the dough into medium-sized pancakes (keep to the number of servings selected at the top of the recipe)
    Some cooking oil
  • In a bowl, mix the filling ingredients together
    55 g brown sugar, 0.25 teaspoon cinnamon, 2 tablespoons nuts of your choice
  • Place one piece of dough in your hand, flatten it so you can add about 1 tablespoon of filling on top.
    pancake formé
  • Seal the dough by folding the edges over and pinching them closed. Repeat with the remaining dough.
    garniture sur pancake
  • Pre-heat a skillet over medium heat and add a thin layer of cooking oil.
  • Place one dough ball in the skillet and cook over medium heat until the bottom is lightly golden, about 30 seconds. Flip and press the dough down, cooking until the underside is golden, about 1 minute.
    dans poêle
  • Flip the pancake one last time, reduce the heat to low, cover the pan, and cook until the sugar filling has completely melted, about 1 minute.
    Hotteoks retournés
  • Transfer the pancake to a plate and repeat with the remaining dough. Enjoy while hot.

Notes

We are talking here about dry, instant baker's yeast, not baking powder.
n

Nutrition

Calories: 148kcal | Féculents: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 44mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 0.003mg | Calcium: 39mg | Iron: 1mg
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