Hodduk (Korean Sweet Fried Pancake)

Hodduk (Korean Sweet Fried Pancake)
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Hodduk is sort of a cross between a donut and a pancake that can be served as a sweet snack or dessert. Though sometimes filled with red beans or sweet potato, our move is nuts, brown sugar and cinnamon, which come together nicely as a gooey center. We typically make a large batch of the dry ingredients (you can easily triple or quadruple this recipe) and keep it in individual containers for easy use. And we suggest serving this with a scoop of vanilla ice cream. Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Servings
4
servings
Hodduk (Sweet Fried Pancake)
Ingredients
  • 1 1/2 cup all-purpose flour
  • 1/2 cup rice flour
  • 1 tablespoon instant dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 cup milk powder
  • 1/2 cup walnuts or pine nuts
  • 1/2 cup brown sugar
  • 1/4 cup honey powder or granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup vegetable oil
  • 2 cup vanilla ice cream, for serving
Directions
  1. Combine all-purpose flour, rice flour, yeast, granulated sugar, salt and milk powder in a bowl. On the stove or in the microwave, heat ½ cup water until it steams and let it cool until you can place your finger in it; it should be very warm but not hot (about 115 degrees F). Pour over the dry mixture.
  2. Knead dough in bowl with your hands for about 2 minutes, or until you form a smooth ball.
  3. Cover bowl with plastic wrap and let it sit at room temperature for 20 minutes so the yeast will work its magic and proof the dough.
  4. While the dough rises, make the filling. Roughly chop the nuts and mix with brown sugar, honey powder and cinnamon; divide the mixture into 8 piles.
  5. Portion out the dough into 8 equal-sized pieces and roll each into a ball with lightly floured hands. Using your hands, flatten each into a pancake. In the center of each pancake, lightly press down a pocket the size of a silver dollar. Add a pile of filling to this center pocket. Close the pancake so the filling is sealed to form a new ball. Gently pat the balls down to form disks (say that three times!).
  6. Add the vegetable oil to a large frying pan and heat on medium until shimmering-hot. Working in batches, place a few pancakes seal side down and fry for 2 to 3 minutes on each side, or until puffed, golden brown and cooked through. Place the finished ones on a paper towel-lined plate to remove any extra oil. Serve with a scoop of vanilla ice cream.
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