Prep time: 3 hours
Cook time: 30 minutes
For the dough:
-1 1/3 cup warm milk
-1 tsp active yeast
-1 tbsp sugar
-3 cups bread flour (bread flour will make it have a chewy texture. For a soft texture, substitute using all-purpose flour.
-1 tsp salt
For the Filling:
-3/4 cup brown sugar
-1 tsp cinnamon
-2 tbsp finely chopped nuts
-1 tsp vanilla, optional
In a mixing bowl, combine warm milk, yeast, sugar, and whisk until the sugar is dissolved completely. Let it stand in a warm place to activate for 5-10 minutes. You will see little bubbles on the surface.
In a stand mixer or in a large mixing bowl, combine flour and salt. Pour in warm milk mixture. Kneed dough on medium-low speed for 5-10 minutes if you are using a stand mixer (if with a spoon or spatula, mix until dough is smooth and elastic, about 5-10 minutes). Cover with plastic wrap.
Let it rise in a warm place for 3 hours.
Meanwhile, combine all ingredients for filling in a mixing bowl, mix, and set aside.
When dough is ready, heat a large nonstick skillet over medium-low heat and add enough cooking oil to cover the bottom of the skillet.
Coat both of your hands with cooking oil and take about 2oz of dough at a time and roll into a ball. Flatten dough like a mini pizza using your fingertips. Place round dough on your palm and scoop about 1 tbsp filling into the center. Seal it completely by pinching the edges together at the top wrapping dough around the filling.
Place the shaped dough on preheated skillet, seam-side down. Cook for 2-3 minutes or until the bottom is golden brown and crispy. Meanwhile, keep working on shaping the dough.
Flip it over carefully using 2 spatulas and press the dough down with a hotteok press or a spatula. Cook for another 2-3 minutes, or until both sides of the hotteok are golden brown, crispy and the sugar is melted inside.
Transfer the hotteok to a paper towel-lined plate. Repeat until the remaining ingredients are gone. Enjoy while warm!