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Hotteok (Korean flat doughnuts)


Makes: 12
timePrep time: 40 mins
timeTotal time:
Hotteok (Korean flat doughnuts)
Recipe by Judy Joo / Recipe photograph by Toby Scott

Hotteok (Korean flat doughnuts)


Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
274Kcal
Fat
8gr
Saturates
2gr
Carbs
42gr
Sugars
12gr
Fibre
1gr
Protein
7gr
Salt
0.5gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the dough
  • 275g strong flour, plus extra for dusting
  • 175g rice flour
  • 15g cornflour
  • 2 tbsp granulated white sugar
  • 1 x 7g pack fast-action dried yeast
  • ½ tsp sea salt
  • 350ml whole milk, warmed to blood temperature
  • 9 tbsp vegetable oil, for frying
For the filling
  • 100g light muscovado sugar
  • 75g unsalted peanuts, roughly chopped
  • 25g seed mix
  • 1 tbsp ground cinnamon
  • ½ tsp sea salt

Step by step

Get ahead
Although hotteok are best when freshly cooked, they can be made a day ahead, stored in an airtight container and then reheated in the oven at 180°C, fan 160°C, gas 4 for 10 minutes.
  1. For the dough, combine the three flours in a large bowl and stir in the sugar, yeast and salt. Slowly pour in the warm milk, mixing gently with a wooden spoon until a uniform but slightly sticky dough forms. Shape into a ball and cover the bowl with a damp cloth or clingfilm. Let it rise in a warm place, until doubled in size, about 1½-2 hours. Punch the dough down and let it rise again until doubled in size, another 1-1½ hours.
  2. For the filling, mix together the muscovado sugar, peanuts, seeds, cinnamon and sea salt.
  3. After the dough has risen the second time, dust a clean surface with flour and tip the dough out on to it. Dust the top of it with some more flour and knead it a couple of times. Shape the dough into a long, fat log, divide it into 12 even pieces and shape into balls. Lay a sheet of clingfilm across the dough balls so that they don't dry out.
  4. Dusting with flour as necessary, use your fingertips to press a dough ball into a 10cm round disc. Place the disc in your hand and cup it slightly. Scoop in 1 heaped tablespoon of the sugar mixture then seal by pinching the edges together at the top, wrapping the dough around the filling. Once sealed, shape gently into a round ball. Place seam-side down on a well-floured surface. Cover with clingfilm. Repeat with the remaining dough and filling until you have 12 doughnuts.
  5. Place a large nonstick frying pan over a medium heat; coat generously with about 3 tablespoons oil. Working in batches of 4, place the doughnuts seam-side down on the frying pan and immediately flatten them gently with a spatula to about 10cm in diameter. Fry over a medium-low heat for about 3-4 minutes each side, until the dough is golden crispy brown and slightly springy to the touch – don't cook too quickly, as the dough needs to cook through. Transfer to a wire rack as they are done. Wipe your pan clean with a paper towel and use fresh oil with each batch.
  6. Let the doughnuts cool slightly before eating. Be careful not to burn yourself when you eat them, as the insides are hot and oozing.
Chef quote
A sweet nostalgic Korean street-food snack, hotteok are traditionally stuffed simply with brown sugar. Nowadays, you can find fillings of all kinds – cheese, honey, nuts and more.

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