Ssiat Hotteok (Korean Sweet Seed Pancake)
Korea's favorite street snack with crispy dough and a molten brown sugar filling loaded with sunflower and pumpkin seeds, cinnamon warmth in every bite. The dough is proofed until doubled in size, divided into eight portions, filled, and sealed tightly by pinching the seams shut to prevent the molten sugar from leaking during cooking. Frying slowly on low heat develops a thin, crisp crust on the outside while the brown sugar inside melts into a sticky syrup that carries the warmth of the cinnamon and the crunch of the seeds. Using warm milk to activate the yeast lends the dough a subtle dairy richness that distinguishes it from versions made with water alone.
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Instructions
- 1
Mix warm milk, yeast, and sugar in a bowl and let it activate for 5 minutes.
- 2
Add flour and salt, then knead in oil for about 8 minutes until smooth.
- 3
Cover and proof the dough in a warm place until doubled in size.
- 4
Combine brown sugar, cinnamon, and seeds for the filling.
- 5
Divide into 8 portions, fill each, seal tightly, and shape into balls.
- 6
Pan-fry on low heat with oil, pressing gently, until both sides are golden.
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