Hotteok (Korean sweet pancakes)

Directions

1. Pour the milk into a small container. If you’re in a cold environment, warm the milk slightly until it’s room temperature. For a hot environment, cold milk will suffice. Add the sugar and yeast, mix well, and set aside to activate.

2. In a mixing bowl, combine the flour, salt, and peanut oil. Stir the milk mixture again before pouring it into the bowl. Mix with a spoon until a loose ball of dough forms. Lightly knead the dough in the bowl, cover it with a tea towel, and let it prove for 1–1.5 hours, or until nearly doubled in size.
3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon, and a pinch of salt in a small bowl. Set aside.
4. Once the dough has risen, place it on a lightly oiled surface. Divide it into six equal pieces using a scale or by eye. Shape each piece into a disc about 10–12cm (4–5 inches) in diameter. Add a couple of spoonfuls of filling to the center, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the remaining dough and filling.
5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Add the dough balls to the pan, pressing them down with a spatula or weight to flatten into discs. Cook each pancake for 3–4 minutes on each side, until golden brown and cooked through.
6. Cook in batches, ensuring not to overcrowd the pan (2–3 at a time, depending on size). Once cooked, let them cool slightly before serving. Enjoy them warm while the filling is gooey.