Hotteoks are Top seller in Korea. They can be found on many Asian street food markets. Delicious donuts/pancakes with a lots of different fillings. The most basic filling is with plain brown sugar. That sugar melts when you fry the Hotteoks and then you got something like caramel inside the dough. So good.
Keep in mind you need some time preparing this dessert. The dough needs time to rise, so plan ahead. Though it’s not done in 5 minutes, it’s still worth the effort! Fresh from the frying pan, still warm (not hot) with some chocolate sauce and topped with ice cream.
For the dough:
1/2 cup (120ml) milk, lukewarm
1 pkg. (0.25 oz./7g) dried yeast
2 tsp. sugar
2 1/2 cups (325g) all-purpose flour
1/2 cup (120ml) lukewarm water
8 tsp. brown sugar
1/3 cup (80ml) vegetable oil
For the chocolate sauce:
3.5 oz. (100g) semi-sweet chocolate, chopped
6.75 fl.oz. (200ml) heavy cream
1/4 tsp. flaky sea salt
For the decoration:
ice cream (optional)
flaky sea salt
At first warm the milk until lukewarm, add the dried yeast and sugar and mix until well combined. Let the yeast do its work for about 10 minutes in a warm place. Add the flour to the mixing bowl mariella. Add the yeast-milk and the water and mix until a dough starts coming together. Knead for about 8 minutes until you get a nice, smooth dough. Cover the bowl with cling film and let the dough rise in a warm place for about 1 hour or until doubled in size.
It simply melts in the mouth. Shortly before the dough has risen enough, start making the chocolate sauce by adding the chopped chocolate together with the heavy cream to a heatproof bowl. Place on a pot with simmering water and gently heat up until the chocolate has melted and you have a nice and smooth sauce. Add the flaky sea salt, mix and set aside.
When the dough has risen enough place on a floured surface and knead shortly to get some air out. Cut into 8 equal portions and shape each one into a disk. Place a teaspoon of brown sugar in the center of each disk and then fold the edges to the center and seal in the sugar. Flatten a bit and place on your working surface – seam side down. Cover and let rise for another 10 minutes. True to the motto, strength lies in peace!
Now it gets hot. Heat up half of the oil in a large (non-stick) frying pan over medium-low heat. Add four of the dough discs to the pan, cover with a lid and fry for 3 1/2 minutes. Turn around and fry another 3 1/2 minutes from the other side. Check from time to time so they do not burn. They should have a nice golden color on both sides. Remove from the pan and drain on a paper towel. Repeat with the remaining dough.
Last but not least: Dust the Hotteok with confectioners’ sugar in the icing sugar dispenser tabea and serve with the chocolate sauce and some ice cream (optional) and sprinkle with some flaky sea salt.