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Hodduk (Korean Sweet Fried Pancake)

A recipe for Hodduk (호떡, Hotteok)! These pan-fried pancakes are stuffed with a gooey cinnamon nut filling.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr
Servings: 4 -8 Servings
Course: Dessert
Cuisine: Korean

Ingredients

Dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 tablespoon instant dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 cup milk powder
  • 1/2 cup water
Filling:
  • 1/2 cup walnuts or pine nuts
  • 1/2 cup brown sugar
  • 1/4 cup honey powder or granulated sugar
  • 1 tablespoon ground cinnamon
For serving:
  • 1/4 cup vegetable oil
  • 1 pint vanilla ice cream for serving

Instructions

To make the dough:
    Cup of Yum
  1. Combine all-purpose flour, rice flour, yeast, granulated sugar, salt and milk powder in a bowl.
  2. On the stove or in the microwave, heat 1/2 cup water until it steams and let it cool until you can place your finger in it; it should be very warm but not hot (about 115˚F). Pour over the dry mixture.
  3. Knead dough in bowl with your hands for about 2 minutes, or until you form a smooth ball.
  4. Cover bowl with plastic wrap and let it sit at room temperature for 20 minutes so the yeast will work its magic and proof the dough.
To make the filling:
  1. While the dough rises, make the filling. Roughly chop the nuts and mix with brown sugar, honey powder, and cinnamon; divide the mixture into 8 piles.
  2. Portion out the dough into 8 equal-sized pieces and roll each into a ball with lightly floured hands. Using your hands, flatten each into a pancake. In the center of each pancake, lightly press down a pocket the size of a silver dollar.
  3. Add a pile of filling to this center pocket. Close the pancake so the filling is sealed to form a new ball. Gently pat the balls down to form disks (say that three times!).
  4. Add the vegetable oil to a large frying pan and heat on medium until shimmering-hot. Working in batches, place a few pancakes seal side down and fry for 2 to 3 minutes on each side, or until puffed, golden brown and cooked through. Place the finished ones on a paper-towel-lined plate to remove any extra oil.
  5. Serve with a scoop of vanilla ice cream.