Korean Brown Sugar/Cinnamon Filled Pancake

• 1 14 cups all-purpose white flour
• 14 teaspoon salt
• 6 tablespoons milk
• 45 ml warm water
• 14 teaspoon white sugar
• 14 teaspoon dry yeast
• 14 teaspoon cinnamon
• 2 tablespoons crushed peanuts (or crushed walnuts)
• 6 tablespoons dark brown sugar

1. Leave the mix of fermented yeast water in a warm place (30-40C) for 10 minutes.
2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
3. Mix them well and cover the bowl with wrap.
4. Ferment it in a warm place for 3 hours.
5. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
6. Widen the dough with your hands and put a spoonful of stuffing on it.
7. Seal the dough.
8. Repeat it for the rest of the dough.
9. Preheat the frying pan for 20 seconds and add some oil.
10. Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked.
11. (Cook them on medium to low heat).
12. Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.

flour, salt, milk, water, white sugar, yeast, cinnamon, peanuts, dark brown sugar

Taken from www.food.com/recipe/korean-brown-sugar-cinnamon-filled-pancake-267922 (may not work)