Hotteok

Method

1. In a mixing bowl whisk together 120 g plain flour, 20 g glutinous rice flour, 3 g instant yeast, 1 tsp caster sugar and 0.25 tsp fine salt. Pour in 90 ml warm water (about 40C — warm to the finger, never hot) and stir with a wooden spoon until you have a soft, sticky, shaggy dough with no dry flour left.
2. Beat the dough against the side of the bowl with the spoon, or knead it in the bowl with a wet hand, for 5 minutes until it is smooth, elastic and pulls away from the sides in strands. Cover the bowl with cling film or a damp cloth and leave in a warm draught-free spot for 1 hour, until doubled and bubbly on top.
3. While it rises, make the filling: stir 3 tbsp dark brown sugar with 0.5 tsp ground cinnamon and 1 tbsp crushed roasted peanuts in a small bowl. Keep it dry until the moment of filling — the sugar draws moisture and will start to dissolve.