the best dessert you’ll ever have!! #recipe #dessert

[uqrqycj]

I got this from her website so you don't have to ❤
DOUGH
2 teaspoons instant yeast
3/4 cup water, lukewarm
1/2 cup whole milk, lukewarm
1 1/2 tablespoon white sugar
1 teaspoon salt
2 1/3 cups all-purpose flour, more as needed
1/3 cup mochiko flour
1 tablespoon unsalted butter, melted
FILLING
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped peanuts, optional
PREPARE THE DOUGH:
In a large mixing bowl, dissolve 2 teaspoons of instant yeast in 3/4 cup lukewarm water and 1/2 cup lukewarm whole milk.
Add 1 1/2 tablespoons white sugar and 1 teaspoon salt to the mixture. Stir until fully dissolved.
Gradually add the all-purpose flour and mochiko flour to the liquid mixture, stirring constantly to avoid lumps.
Add melted unsalted butter to the dough. Mix until all ingredients are well combined.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can do this by hand or with a dough hook attachment on a stand mixer.
Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
PREPARE THE FILLING:
In a small bowl, combine brown sugar, cinnamon, and chopped peanuts. Mix well and set aside.
ASSEMBLY:
Once the dough has risen, punch it down to release the air.
Divide the dough into 8 equal pieces. Shape each piece into a ball.
Flatten each dough ball into a disk about 3-4 inches in diameter.
Place about 1-2 tablespoons of the filling mixture in the center of each disk.
Carefully gather the edges of the dough around the filling, pinching them together to seal the filling inside. Shape it back into a ball.
COOK THE HOTTEOK:
Heat a non-stick skillet over medium heat and add vegetable oil to cover the pan fully with oil.
Place a filled dough ball in the skillet and gently flatten it with a spatula until it’s about 1/2 inch thick and 3 to 4 inches wide.
Cook for about 3 to 4 minutes on each side, or until golden brown and the filling is melted and gooey.
Repeat the process with the remaining dough balls, adding more oil to the skillet as needed.
SERVE:
Enjoy your hotteok warm! These sweet and chewy pancakes are best served fresh off the skillet.

[tofuhearts]

I love that every culture has their own version of deep fried dough! Humans just love fried bread 🤤

[aliceandappetizers]

I was introduced to this dessert by Korean friends in college. It was so good!

[andromedaleth]

I'm Hispanic and grew up frying sopapillas and eating them with either beans, or honey. I've never heard of this dessert! So cool to see how different cultures have such similar foods as comfort meals. I'll absolutely have to try that cinnamon sugar one. Thank you!

[aeolia]

if you're ever in Korea, the best time to have hotteok is in the dead of winter in the evening from a street vendor, it's the best thing ever.

[pressbeautyTV]

Omg. Chocolate filling with peanuts would
be amazing!

[cosmic_euphoria]

When i was in 6th grade i was hyperfixated on South Korean culture because of my love for kpop and food. I made at least 200 of these for a cultural fair we had to share about a cultute we learned about. I regret nothing because it was such a fun experience and id still love to travel their own day to eat authentic south korean food

[EriKaV]

LOVE hotteok! We have a Korean grocery store near us that sells them frozen.

[isabelee]

my grandma used to make them for me from scratch when i was a kid!! it’s cool to see non koreans enjoying a comfort food of mine ❤

[lesliewilliams]

Chelsie, your growth is amazing. Your energy is radiating. It’s like you’ve got this inner & outer glow. I love this ❤

[teatimetala]

Reminds me a LOT of piaya, a local delicacy in my province in the Philippines.

It's made of wheat flour and the filling is commonly a paste made from molasses. Our province is famously the sugar capital of the country, and I'm guessing we developed this delicacy to make use of the molasses which are waste from sugar processing.

[jenniferbuffard]

Blessings! I love coming back to your channel every now and then to see what recipes I can make. They aways look easy to follow along and the presentation is beautiful. Thank you for sharing this gift with us in a kind and creative way.

[shalonjc]

God bless you. Thank you for the short❤

[TMKT]

I love these... I really appreciate your recipes! I used to travel to Korea regularly until I retired last year! These are better than the vendors because I make them very crispy! Peanuts are good but I have a thing for walnuts and nutmeg so I add them to the cinnamon!

[SewardWriter]

You know, with a date and pine nut filling, these would be great for suhoor or iftar. (I'm not Muslim, but some of my friends are. In my case, these would be fantastic after Yom Kippur!)

[MotoMnk]

My mom (Uzbek) makes similar looking ones but with meat (which should be with a little fat) and onion inside. Called belyashi or pirojki. The dough is just water, flour, yeast, salt, and maybe a little sugar for balance. They are extremely juicy and delicious. I stopped eating meat few years ago and still remember the taste of these. I think original recipe is Russian (the Russian and Uzbek cuisine were mixed in very interesting ways in Uzbekistan. We grew up on all Russian food from kasha to blini to kefir to kvashenaya kapusta - sauerkraut etc)

[Emily-civc]

PLEASE make those custard filled buns! They are my favorite thing ever at any Korean bakery and I would love to make some myself

[account_infinitity]

Damn those look bomb omgosh and that crunch 🤤 ❤

[teresalatiolais]

I love these.. lived in Korea during the 80’s in the army. And I’ve gone back every so often and I get those all the time I am saving this reel for the recipe

[dontbemean]

This looks insanely good!! Can't wait to try!