Hobak hotteok (호박호떡)

Name: Hobak hotteok
Total time: 120 min
Yield: 8
Cuisine: Korea
Ingredients: 2.25 tsp active dry yeast; 0.33 tbsp water; 2 tbsp sugar; 1 tbsp vegetable oil; to taste frying oil; 0.5 tbsp milk; 0.5 tbsp pumpkin puree; 1.75 tbsp all-purpose flour; 0.75 tbsp glutinous rice flour; 1 tsp salt; 0.25 tbsp filling sugar; 0.25 tbsp brown sugar; 1 tsp ground cinnamon; 3 tbsp assorted nuts; 0.5 tsp vanilla extract

Korea

Warm Korean pancakes filled with pumpkin, nuts and spices. A crisp crust, delicate aroma of cinnamon and sweet pumpkin. Perfect as a dessert or snack, easy to freeze and reheat.

Ingredients

2.25 tsp active dry yeast
0.33 tbsp water
2 tbsp sugar
1 tbsp vegetable oil
to taste frying oil
0.5 tbsp milk
0.5 tbsp pumpkin puree
1.75 tbsp all-purpose flour
0.75 tbsp glutinous rice flour
1 tsp salt
0.25 tbsp filling sugar
0.25 tbsp brown sugar
1 tsp ground cinnamon
3 tbsp assorted nuts
0.5 tsp vanilla extract

Steps

In a large bowl, pour warm water, add sugar, vegetable oil and active dry yeast. Stir and let stand for about 10 minutes until the yeast begins to bubble.
In a separate container, sift the all-purpose flour, glutinous rice flour and salt. Pour the milk, pumpkin puree and the flour mixture into the bowl with the yeast. Knead the dough until smooth; it will be slightly sticky.
Cover the dough with plastic wrap, place it in a warm spot and let it rise until its volume doubles (about 1 hour).
Prepare the filling: in a bowl, combine the assorted nuts, filling sugar, brown sugar, ground cinnamon and vanilla extract. Mix well.
After the first rise, punch down the dough, shape it into a ball about 5–6 cm in diameter, roll it into a thick disc and make a small indentation in the center. Place 1 tbsp of filling and gently press it with a spoon.
Fold the edges of the dough toward the center and pinch them together, forming a sealed pancake.
Heat a skillet over medium heat, add the frying oil. Lightly oil your hands, place the pancake seam-side down and gently press with a spatula. Fry for about 1 minute, then flip and fry another minute until golden-brown. If needed, press the pancake to flatten it. Repeat with the remaining dough and filling.