Desserts
Cinnamon and nut hotteok
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Golden yeast pancakes with warm brown sugar, cinnamon and nut filling. These eight smaller hotteok are shallow-fried; the mixed-nut filling is a clearly identified home variation.
Timing
- Preparation: about 25 minutes
- Rising and resting: about 75 minutes
- Cooking: about 20 minutes; cooling: 5 minutes
- Total time: about 2 hours 5 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 560 kcal
- Protein
- ≈ 12.2 g
- Carbohydrates
- ≈ 78.2 g
- Fat
- ≈ 20.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes both nut types and all specified frying oil; eight pieces make four servings. Oil left outside the pan is not deducted.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g white wheat flour
- 220 ml lukewarm water
- 4 g instant dried yeast
- 20 g sugar for the dough
- 4 g salt
- 15 ml neutral oil for the dough
- 40 ml neutral oil for frying and shaping
- 80 g brown sugar for the filling
- 25 g walnuts
- 25 g unsalted roasted peanuts
- 3 g ground cinnamon
Instructions
- Mix flour, yeast, 20 g sugar and salt. Stir in water and 15 ml oil and work for 5 minutes to a soft, sticky dough. Cover and rise for about 60 minutes until roughly doubled.
- Gently deflate the dough and rest covered for another 15 minutes. Meanwhile, chop the nuts and mix with brown sugar and cinnamon.
- Lightly oil your hands using some of the frying oil. Divide the dough into eight, flatten each piece in your palm, add one eighth of the filling and pinch the edges firmly shut over it.
- Heat the remaining oil in portions in a non-stick pan over medium heat. Add two dough balls seam-side down, fry for 30–45 seconds, turn and gently flatten with an oiled spatula to about 10 cm. Do not tear the dough.
- Fry each side for another 1–2 minutes until golden, then finish briefly covered over low heat until the dough is cooked and sugar melted. Allow about 20 minutes for four batches. Cool for a few minutes before eating: the sugar filling is much hotter than the outside.
Tips
- Mix the filling during rising. Avoid grinding the nuts to flour so they retain some texture.
- Reduce the heat if the outside darkens while the dough is still raw; high heat burns sugar before the dough cooks.
