Hotteok

In a large mixing bowl, combine all-purpose flour, glutinous rice flour, granulated sugar, fine sea salt, and instant dry yeast. Pour in the 110°F/43°C warm whole milk and melted unsalted butter, stirring with a wooden spoon until a shaggy, slightly sticky dough forms. Cover the bowl with a damp kitchen towel and let rest in a warm, draft-free spot for 60 minutes, until the dough doubles in size.

While the dough rises, stir together packed light brown sugar, ground cinnamon, and crushed roasted unsalted peanuts in a small bowl until fully combined. Set the bowl aside at room temperature until ready to stuff the pancakes; no refrigeration is needed.

Once the dough has doubled in volume, punch it down firmly with a closed fist to release all trapped air. Lightly coat your hands with canola oil to prevent sticking, then divide the dough into 8 equal 70g portions, rolling each into a smooth round ball. Let the dough balls rest on a lightly oiled plate for 10 minutes, covered loosely with plastic wrap, to relax the gluten for easier stuffing.

Working one ball at a time, flatten it into a 4-inch (10cm) wide disc in your oiled palm, making the center slightly thicker than the edges to prevent filling leaks. Place 1 heaped tablespoon of the brown sugar cinnamon filling in the center of the disc, then pinch the edges tightly together to seal completely, twisting gently to close any gaps. Set sealed balls seam-side down, covered with plastic, while you stuff the remaining portions.

Heat 1.5 tablespoons (22ml) of canola oil in a large non-stick skillet over medium-low heat (325°F/160°C). Place 4 sealed dough balls seam-side down in the pan, leaving 2 inches (5cm) of space between each to allow for spreading. Cook for 2 minutes, until the bottom is deep golden brown and crispy, pressing very gently on the tops with a silicone spatula as they cook to slightly flatten.

Carefully flip each hotteok over with the spatula, then immediately press down firmly with the back of the spatula to flatten each into a 3.5-inch (9cm) wide disc. Cook for another 2 minutes on the second side, until deep golden and crispy all over, and the sugar filling inside is fully melted and runny. Repeat the cooking process with the remaining 1.5 tablespoons (23ml) of oil and remaining 4 stuffed dough balls.

Transfer cooked hotteok to a wire rack lined with paper towels for 1 minute to drain excess surface oil, then serve immediately. Take small bites first, as the melted sugar filling will be extremely hot and can burn your mouth if bitten into too quickly.