Back to 8 servings dough 0.75 cup warm water, around 95-105°F (35-40°C); warm, not hot 0.5 cup warm milk, whole milk preferred; use water for a dairy-free version 2 teaspoons instant yeast, active dry yeast works in the same amount, proofed in the warm water first 2 tablespoons sugar, honey can replace it 2 cups all-purpose flour, bread flour gives a springier texture; more as needed 0.25 cup sweet rice flour (glutinous rice flour), gives the chewy, mochi-like texture; use mochiko or all-purpose flour if unavailable 0.75 teaspoon salt 1 tablespoon neutral oil, canola, vegetable or sunflower, not sesame filling 0.5 cup packed brown sugar, dark brown sugar gives a richer, stickier filling; white sugar also works 1.5 teaspoons ground cinnamon 2 tablespoons finely chopped walnuts or peanuts, optional; seeds work too 1 teaspoon fine breadcrumbs or flour, optional; keeps the syrup from turning grainy assembly neutral oil for frying, a generous layer, plus extra for oiling hands
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1 Step 1: Dissolve the sugar in the warm water and milk, sprinkle the yeast over, and let stand 5 minutes until foamy.2 Step 2: Whisk the flours, salt and any remaining sugar in a large bowl, then pour in the yeast mixture and stir with a spatula or spoon into a sticky dough. Add a teaspoon or two of water or flour at a time if it is too dry or too wet.3 Step 3: Drizzle in the oil and knead for about 5 minutes, by hand or with a dough hook on low, until smooth and only slightly tacky.4 Step 4: Shape the dough into a ball, cover and let rise in a warm place for about 1 hour, until doubled.5 Step 5: Mix the brown sugar, cinnamon, breadcrumbs or flour and chopped nuts in a bowl for the filling. Set aside.6 Step 6: Gently deflate the dough and divide it into 8 equal pieces. Oil your hands, flatten one piece in your palm, add about 1 1/2 tablespoons of filling to the centre, then pull the edges up and pinch fully closed into a ball. Patch any gaps with a little extra dough. Repeat with the rest and set on an oiled plate.7 Step 7: Heat a generous layer of oil in a nonstick skillet over medium-low heat. Place the filled dough balls seam side down, spaced apart, and cook for about 30 seconds.8 Step 8: Flip each piece and press it with a hotteok press, spatula or potato masher to about 1/2 inch (1.25 cm) thick, not thinner or the filling may escape. Cook 1 to 2 minutes per side until golden, lowering the heat if the outside browns too fast.9 Step 9: Cover and cook briefly, or cook a little longer, until the dough is cooked through and the filling is fully melted and hot. Drain on a paper towel and cool for a few minutes before serving.getsaucepan.com/r/5886170c-7060-500c-8e3d-50b4ba060899
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