Bread Hotteok with Vanilla Ice Cream

Method

1. Cut the crusts off the bread and roll each slice flat with a rolling pin or bottle until about 3 mm thick. The thinner it is, the crisper it gets and the better the edges seal.

   Add in this stepSoft white sandwich bread (slices) 4

2. Finely chop the walnuts and mix them with the brown sugar and cinnamon for the filling.

   Add in this stepWalnuts 20 gDark brown sugar 40 gGround cinnamon 0.4 tsp

3. Put 1 tbsp of filling and a little mozzarella on one half of each slice, leaving a 1 cm border. Dab the border with water, fold the bread over, then press down with the rim of a glass to cut out a sealed half-moon (pieces: 4).

   Add in this stepShredded mozzarella 40 g

4. Melt the butter in a 26 cm frying pan over medium-low heat for 1 min, until it foams.

   Add in this stepButter 15 g

   medium-low heat

5. Lay in the half-moons and cook over medium-low heat for 2 min 30 sec, then flip and cook 2 min more, pressing gently with a spatula so the sugar inside melts faster. They are done when both sides are golden and crisp (batches: 1).

   medium-low heat

6. Let them cool for about a minute, plate, top with a scoop of vanilla ice cream, drizzle with honey, add a pinch of cinnamon and serve right away.

   Add in this stepVanilla ice cream (scoops) 2Honey 2 tspGround cinnamon ⅛ tsp