Hotteok-Filled Æbleskiver (Danish × Korean)

Method

1. In a small bowl, rub the brown sugar, cinnamon, chopped peanuts and sesame seeds together with your fingertips to make the hotteok filling.

   Add in this stepDark brown sugar 2 tbspGround cinnamon ½ tspRoasted peanuts, finely chopped 2 tbspToasted sesame seeds 1 tsp

2. In a large bowl, whisk the flour, glutinous rice flour, sugar, baking powder and salt. The rice flour gives the chewy bite that hotteok is known for.

   Add in this stepPlain (all-purpose) flour 95 gGlutinous (sweet) rice flour 30 gSugar 2 tspBaking powder 1 tspSalt 1 pinch

3. Separate the eggs. Whisk the yolks with the buttermilk and the melted, cooled butter, pour into the dry mix and whisk until smooth. Whisk the whites to stiff peaks and fold them in gently in two additions.

   Add in this stepEggs 1Buttermilk (or milk soured with lemon juice) 175 mlMelted butter 20 g

4. Heat the pan over medium heat for 3 min, then put ½ teaspoon of oil into each hole; like hotteok, they get their crisp shell from frying in oil. Add a little more before every round.

   Add in this stepNeutral oil 2 tbsp

   medium heat

5. Turn the heat down to medium-low heat. Fill each hole two-thirds full, put 1 teaspoon of filling in the centre and cover with a little more batter so no sugar shows. Cook for 1 min 30 sec until golden underneath, then turn a quarter at a time to form balls and keep rolling for another 3 min until evenly browned. If sugar leaks out, wipe it away at once with paper towel before it burns. You'll make ≈14 · 2× (pieces · rounds).

   medium-low heat

6. Move them to a plate and let them cool for 2 min so the filling settles slightly before serving. The melted sugar is far hotter than the dough; for children, break one open to check first.