Churro Chocolate Hotteok

Method

1. Warm the milk to about 40°C, dissolve the sugar and yeast in it, then add the flour, rice flour, salt and oil and beat with a spatula for 2–3 minutes. A soft, sticky dough is exactly right.

   Add in this stepLukewarm milk 85 mlSugar 1½ tspInstant dried yeast 1.5 gAll-purpose flour 100 gGlutinous (sweet) rice flour 25 gSalt 1 pinchCooking oil (for the dough) 1 tsp

2. Cover with cling film and leave somewhere warm for about 1 h, until doubled. Press out the air and rest it 10 minutes.

3. Mix the chopped chocolate with the brown sugar for the filling. On a wide plate, mix the sugar and cinnamon for coating.

   Add in this stepDark chocolate, chopped (for the filling) 40 gDark brown sugar (for the filling) 20 gSugar (for the cinnamon sugar) 3 tbspGround cinnamon 1 tsp

4. In a small 16 cm saucepan, whisk the cornstarch into the cold milk until smooth, add the chocolate and sugar and cook over medium-low heat for 5 min, stirring constantly. When it is thick enough to coat the back of a spoon, take it off the heat and cover to keep warm (this is Spanish chocolate a la taza).

   Add in this stepCornstarch 1 tspMilk (for the hot chocolate) 160 mlDark chocolate (for the hot chocolate) 50 gSugar (for the hot chocolate) 1 tsp

   medium-low heat

5. Oil your hands, divide the dough into 4 pieces, flatten each to 10 cm, fill with a heaped tablespoon of the chocolate mix and pinch tightly shut. Keep them seam side down.

6. Heat a generous film of oil in a 26 cm frying pan over medium heat for 2 min.

   Add in this stepCooking oil (for frying) 3 tbsp

   medium heat

7. Cook seam side down over medium heat for 1 min, flip, press to 1 cm thick with a spatula, turn down to medium-low heat and cook 2 min. Flip once more and cook 1½ minutes so both sides are golden (batches: 2).

   medium heat→medium-low heat

8. While they are still hot from the pan, roll each one in the cinnamon sugar on both sides. Serve with the warm hot chocolate for dipping.