Cup of Yum
1. In the bowl of a stand mixer, add the active dry yeast, lukewarm water, and caster sugar.
2. Mix and let sit for 15 minutes away from drafts.
3. Sift together the flour, glutinous rice flour and sugar.
4. Pour this mixture over the yeast mixture.
5. While starting to knead at medium speed, add the oil.
6. Then gradually add the milk (or water).
7. After one minute of kneading, add the salt and knead until a slightly sticky dough forms.
8. Cover the dough with plastic wrap. Place it in a warm place away from drafts and let it rise until it doubles in size, about an hour.
9. While the dough is proofing, prepare the filling by just chopping all the nuts and mixing all the other ingredients (seeds) well.
10. When the dough has doubled in size, roll it out in a circle on a floured work surface.
11. Cover it with a cloth and let it rest for another 30 minutes until it doubles in volume again.
12. With oiled hands, divide the dough into balls of about 2 inches (6 cm) in diameter.
13. Heat 5 tablespoons of frying oil in a non-stick pan over medium heat.
14. Flatten a ball into a thick disc, creating a shallow well in the middle.
15. Add a tablespoon and a half of filling and press lightly with the spoon.
16. Carefully gather the edges together, possibly pinching to seal.
17. Place the sealed side in the pan and flatten a little by pressing down on it with a spatula.
18. Cook for a minute, then flip.
19. Press for a few seconds to flatten.
20. Cook until both sides are golden brown.
21. Repeat the process with the remaining dough and filling.

Ratings

1. The amount of liquid needed may vary depending on the flour. Start with the amount indicated and very gradually add more liquid if necessary. The dough should be slightly sticky.