Brown Sugar Hotteok-Filled Mandazi (Kenyan × Korean)

Method

1. Mix the flour, sugar, baking powder, cardamom and salt in a bowl, add the lukewarm milk and melted butter, bring it together and knead for 5 min into a smooth, soft dough.

   Add in this stepPlain flour 160 gSugar 20 gBaking powder 1½ tspGround cardamom ½ tspSalt 1 pinchMilk, lukewarm 90 mlButter, melted 15 g

2. Cover the dough and rest it for 15 min. Meanwhile, mix the brown sugar, cinnamon and chopped peanuts to make the hotteok filling.

   Add in this stepDark brown sugar 40 gGround cinnamon ½ tspRoasted unsalted peanuts, finely chopped 20 g

3. Divide the dough into 8 balls and press each into a 9 cm disc with your palm. Put a spoonful of filling in the centre, gather up the edges and pinch firmly to seal. Turn seam side down and press gently to 1.5 cm thick. A weak seal lets sugar leak into the oil and spit.

4. Pour at least 2.5 cm of oil into a 18 cm pot and heat on medium-high heat for 7 min to 160 °C; a scrap of dough should rise slowly with small bubbles.

   Add in this stepVegetable oil (for frying) 600 ml

   medium-high heat

5. Lower the heat to medium-low heat, slide them in seam side down and fry in 2 batches. Give each batch 4 min, turning every minute, until deep golden. The low, slow heat melts the sugar and cooks the dough right through.

   medium-low heat

6. Rest them on a rack for 3 min before serving. The melted sugar inside is extremely hot; for children, break them open first to let the steam out.