Sweet yeast cake filled with walnut sugar (hotteok)

• makes

  6

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ½ tsp dry yeast 
• 1 tbsp caster sugar 
• 60 ml (¼ cup) warm milk 
• 185 g (1¼ cups) plain flour, sifted 
• 30 g (¼ cup) glutinous flour (see Note), sifted 
• 1½ tbsp vegetable oil 

Walnut and cinnamon filling

• 55 g (¼ cup) black or brown sugar 
• 1 tbsp walnuts, chopped 
• 1 tsp ground cinnamon

Resting time 1 hour

Drink Seppeltsfield Vera Viola Oloroso ($29).

Instructions

To make filling, combine all ingredients in a small bowl and set aside.

Place yeast, sugar and milk in a small bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles.

Place flours and ½ tsp salt into a large bowl and make a well in the centre. Pour yeast mixture, 1 tbsp oil and 125 ml warm water into the well and stir until combined and mixture forms a sticky dough. Place the dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Punch down dough, then turn out onto a lightly floured surface. Knead until smooth, then divide into 6 balls. Flatten each ball to the size of your palm, place 1 tbsp walnut filling in the centre of each and re-shape into a ball. Place on a lightly floured tray.

Heat remaining ½ tbsp oil in a large frying pan over medium–high heat. Lightly flatten dough balls and place, one by one, in pan. Cover with baking paper and place a slightly smaller saucepan on top and flatten dough to the size of a CD. Remove paper and cook on each side for 30 seconds or until golden. Drain on paper towel and cool slightly before serving.

Note

• Glutinous flour and black sugar are available from Asian food shops.

As seen in Feast magazine, Feb 2012, Issue 6.

Photography by John Laurie.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.