Hotteok: Korean sweet cinnamon pancakes

Name: Hotteok: Korean sweet cinnamon pancakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 300 g Plain flour; 7 g Fast-action dried yeast; 15 g Caster sugar; 3 g Salt; 15 ml Vegetable oil; 90 g Soft brown sugar; 5 g Ground cinnamon; 40 g Walnuts, finely chopped; 60 ml Vegetable oil, for frying

Soft, chewy yeasted pancakes from Korean street stalls, pressed flat in the pan with a molten brown sugar and cinnamon middle. Naturally vegan.

Ingredients

300 g Plain flour
7 g Fast-action dried yeast
15 g Caster sugar
3 g Salt
15 ml Vegetable oil
90 g Soft brown sugar
5 g Ground cinnamon
40 g Walnuts, finely chopped
60 ml Vegetable oil, for frying

Method

Mix the flour, yeast, caster sugar and salt in a bowl. Add 220ml warm water and the tablespoon of oil and stir to a soft, sticky dough. Beat it with a spoon for a minute; it doesn't need kneading.
Cover and leave somewhere warm until doubled in size, about an hour.
Stir the brown sugar, cinnamon and chopped walnuts together.
Oil your hands well and split the dough into 8 pieces. Flatten one in your palm, put a heaped tablespoon of filling in the middle, then pull the edges up and pinch them together to seal it in. Repeat with the rest.
Heat a tablespoon of oil in a frying pan over a medium heat. Add 2 or 3 balls, seam side down, and fry for 1 minute. Flip, then press each one flat to about 1cm with an oiled spatula. Fry for 2 to 3 minutes until golden underneath, flip again and cook for 1 more minute. Repeat with the rest, adding oil as needed.
Leave them for 2 or 3 minutes before anyone bites in: the sugar inside gets very hot. Lovely in a paper napkin, street-food style.