Hotteok

Sieve the flour into a large bowl, then add the salt, sugar, yeast. Gradually add milk and knead till a smooth dough is formed. Cover with plastic wrap and let it prove at room temperature till the dough doubles in size, around 1- 2 hours. While the dough is rising, mix together the filling ingredients, sugar, cinnamon powder, and nuts in a small bowl.

Remove from plastic wrap and punch dough with your hands a few times to release the air. Separate the dough into six small balls. With a dough ball in your palm, gently flatten the dough into a thick circle and add a tablespoon of filling.

Bring the sides of the circle together and pinch to seal then flatten into a thick pancake, around 2 cm in thickness. Repeat this for the remaining dough.

Heat a frying pan to medium heat and add 1 tablespoon of oil. Place the pancake into the pan and cook until the bottom of the pancake is golden brown, around 2-3 minutes. Flip the pancake and press with a spatula, and cook for another minute or till both sides are golden brown.

To ensure the sugar is melted, cover the pan with a lid for 1-2 minutes. Cover the pan with a lid and cook for a further minute, until the sugar filling fully melts. Repeat with the rest of the pancakes.

Transfer the pancake onto a plate and serve while pancakes are warm.