Busan-Style Seed Hotteok

Method

1. Warm the milk to about 40°C and dissolve the sugar and yeast in it, then add the flour, rice flour, salt and oil. With an oiled spatula, lift and slap the dough against the bowl for 5 minutes to build stretch. It is ready when it pulls into long ribbons off the spatula.

   Add in this stepLukewarm milk 95 mlSugar 1½ tspInstant dried yeast 1.5 gAll-purpose flour 70 gGlutinous (sweet) rice flour 50 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. Toast the sunflower and pumpkin seeds, peanuts and sesame in a dry 18 cm pan over medium-low heat for 4 min, stirring. When the sesame starts to pop and it smells nutty, spread everything on a plate to cool, then coarsely chop the peanuts. Stir a quarter of the seed mix into the brown sugar, honey, cinnamon and chopped walnuts to make the filling; keep the rest for stuffing.

   Add in this stepMixed sunflower and pumpkin seeds 40 gRoasted peanuts 20 gSesame seeds 2 tspDark brown sugar 50 gHoney 2 tspGround cinnamon ½ tspWalnuts 10 g

   medium-low heat

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

5. Pour oil 3 mm deep into a 26 cm frying pan and heat over medium heat for 2 min 30 sec. When small bubbles rise around a wooden chopstick dipped in (about 170°C), it is ready.

   Add in this stepCooking oil (for frying) 160 ml

   medium heat

6. Add the dough balls seam side down and fry over medium heat for 1 min 30 sec. Flip, press firmly with a spatula to 1 cm thick, turn down to medium-low heat and cook 2 min 30 sec, then flip once more for 30 seconds. Both sides should be deep brown and crisp (batches: 2).

   medium heat→medium-low heat

7. Drain on a wire rack for 30 seconds, then snip along one side with scissors about two-thirds of the way round to open a pocket. Spoon in 1–2 tbsp of the reserved seed mix; the hot syrup inside holds the seeds in place. Serve standing up in a paper cup.