Salted caramel hotteok pancakes recipe

• 360 ml (12.7fl oz) whole milk
• 2 tbsp granulated white sugar
• 1 packet instant dry yeast
• 0.5 tsp sea salt
• 225 g (7.9oz) strong or bread flour, plus additional for dusting
• 150 g (5.3oz) sweet glutinous rice flour
• 4.5 tsp corn flour or corn starch
• 125 g (4.4oz) muscavado sugar
• 75 g (2.6oz) peanuts, roughly crushed
• 1 tbsp ground cinnamon
• 0.75 tsp sea salt

1. For the dough: in a small saucepan, warm the milk up slightly and whisk in the sugar and yeast making sure they are dissolved completely.
2. Let stand in a warm place to activate, about 3-5 minutes, or until bubbly.
3. In a large bowl combine the salt and all three of the flours.
4. Slowly pour in the warm milk and yeast mixture.
5. Mix gently with a wooden spoon until a uniform, but slightly sticky dough forms.
6. Shape into a ball and cover the bowl with a damp cloth.
7. Let rise in a warm place, until doubled in size, about 1 1/2 to 2 hours.
8. Knock the dough down and let rise again until doubled in size, another 1 1/2 hours.
9. For the filling: in a small bowl, mix together the muscovado sugar, peanuts, cinnamon, and salt.
10. After the dough has risen the second time, dust a clean surface with flour and knock the dough out on to it.
11. Dust the top of the dough with some more flour and it knead a couple of times.
12. Shape the dough into a fat long log.
13. Divide the dough into 10 even pieces and shape into balls (about 75 grams each).
14. Cover with plastic wrap.
15. Dusting with flour as necessary to prevent sticking, press a dough ball into a 4-inches/10 centimeters in diameter round disk using your fingertips.
16. Place the disk in your hand and cup it slightly.
17. Scoop in about 1 1/2 to 2 tablespoons of the sugar mixture into the center of the disk.
18. Seal closed by pinching the edges together at the top wrapping the dough around the filling.
19. Once sealed, reshape gently making a round ball.
20. Set down with the seam side down on a well-floured surface.
21. Cover with plastic wrap.
22. Repeat forming pancakes with the remaining dough and filling.
23. Place a large non-stick skillet over medium high heat and coat generously with oil, about 3 to 4 tablespoons.
24. Working in batches of 3, place the pancakes seam side down on the frying pan and immediately flatten them gently with a spatula.
25. Fry over medium to medium low heat for about 3-4 minutes each side, until dough is golden crispy brown and slightly springy to the touch.
26. Transfer to a wire rack as done.
27. Wipe your pan clean with a paper towel in between batches and use fresh oil with each batch.
28. Let pancakes cool slightly before eating.
29. Be careful not to burn yourself in your haste to gobble these up as the insides are hot and oozing.

milk, white sugar, yeast, salt, bread flour, rice flour, flour, muscavado sugar, peanuts, ground cinnamon, salt

Taken from www.lovefood.com/guide/recipes/46055/salted-caramel-hotteok-pancakes-recipe (may not work)