Sweet Korean Pancakes (Hotteok)

Ingredients

• 1 cup lukewarm water
• 2 tablespoons white sugar
• 2 teaspoons dry yeast
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil, plus more for frying
• 2 cups all-purpose flour, for the dough
• 1/2 cup all-purpose flour, for shaping
• 1/2 cup turbinado sugar or brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped walnuts

Method

1. Pour the lukewarm water into a large mixing bowl.
2. Add the white sugar, yeast, salt and 1 tablespoon vegetable oil. Stir well.
3. Add 2 cups all-purpose flour and mix until a sticky dough forms.
4. Cover and leave at room temperature for 1 hour, until doubled in size.
5. Deflate the dough and leave it to rise for another 10 to 20 minutes.
6. Mix the brown or turbinado sugar, cinnamon and chopped walnuts in a small bowl.
7. Spread about 1/2 cup flour over a board. Turn out the dough, knead lightly and divide it into 8 equal pieces.
8. Flatten one piece of dough, place filling in the centre, draw the edges together and pinch firmly to seal. Repeat with the remaining dough.
9. Heat a little vegetable oil in a frying pan over medium heat.
10. Place a filled dough ball seam-side down in the pan. Cook briefly, then press it into a flat pancake.
11. Reduce the heat and cook until golden underneath. Turn and cook the second side until golden and the sugar filling has melted.
12. Serve immediately while hot, taking care because the syrup filling can be very hot.