Hotteok (Sweet Filled Pancakes)

Ingredients

• 2 cups All-Purpose Flour
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1 tsp Instant Yeast
• 1 cup Warm Water
• 2 tbsp Vegetable Oil
• 1/2 cup Brown Sugar
• 1 tsp Ground Cinnamon
• 1/4 cup Chopped Walnuts or Pecans
• 2 tbsp Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, combine the 2 cups All-Purpose Flour, 2 tbsp Sugar, 1/4 tsp Salt, and 1 tsp Instant Yeast. Pour in the 1 cup Warm Water and 2 tbsp Vegetable Oil. Mix everything together until a sticky dough forms.
2. 2Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest in a warm place for 1 hour, or until it has doubled in size.
3. 3While the dough is rising, prepare the filling. In a separate bowl, mix together the 1/2 cup Brown Sugar, 1 tsp Ground Cinnamon, and 1/4 cup Chopped Walnuts or Pecans.
4. 4Once the dough has risen, lightly grease your hands with a little vegetable oil. Take a portion of the dough, about the size of a golf ball, and flatten it into a circle in your palm.
5. 5Place about 1 tablespoon of the brown sugar and nut filling into the center of the flattened dough circle. Carefully bring the edges of the dough up and pinch them together to completely seal the filling inside, forming a ball.
6. 6Add the 2 tbsp Vegetable Oil (for frying) to a large non-stick skillet. Heat the oil over medium heat, which is about 350°F (175°C).
7. 7Carefully place the filled dough ball into the hot oil, seam-side down. Use a spatula to gently flatten the dough ball into a pancake shape. Cook for 2-3 minutes, or until the bottom is golden brown.
8. 8Flip the hotteok over and cook the other side for another 2-3 minutes, or until golden brown and the filling is melted and gooey. Repeat this process with the remaining dough and filling.
9. 9Serve the hotteok immediately while they are hot and the filling is molten.

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