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Hodduk: Korean Sweet Filled Pancakes with Nuts and Cinnamon Recipe

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★★★★★

5 from 115 reviews

Hodduk is a delicious Korean sweet filled pancake made with a soft yeast dough stuffed with a cinnamon, nut, and brown sugar filling. Pan-fried to golden perfection, these warm, sweet disks are delightfully paired with vanilla ice cream, making them a comforting dessert or snack.

Ingredients

Scale

Dough

  • 1 1/2 cups 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 water (warm, about 115˚F)

Filling

  • 1/2 cup walnuts or pine nuts, roughly chopped
  • 1/2 cup brown sugar
  • 1/4 cup honey powder or granulated sugar
  • 1 tablespoon ground cinnamon

Cooking

  • 1/4 cup vegetable oil

Serving

  • 1 pint vanilla ice cream (for serving)

Instructions

  1. Make the dough: In a large bowl, combine the all-purpose flour, rice flour, instant dry yeast, granulated sugar, kosher salt, and milk powder. Mix the dry ingredients well to distribute them evenly.
  2. Activate the yeast: Heat 1/2 cup water on the stove or in the microwave until it steams. Cool it to about 115˚F, warm but not hot to the touch. Pour the warm water over the dry mixture.
  3. Knead the dough: Using your hands, knead the dough in the bowl for about 2 minutes until it forms a smooth ball, which indicates proper gluten development.
  4. Let the dough proof: Cover the bowl with plastic wrap and let it sit at room temperature for 20 minutes to activate the yeast and allow the dough to rise slightly.
  5. Prepare the filling: While the dough is rising, roughly chop the walnuts or pine nuts. In a bowl, mix the nuts with brown sugar, honey powder (or granulated sugar), and ground cinnamon. Divide the filling mixture into 8 equal portions.
  6. Shape the dough pancakes: Divide the risen dough into 8 equal pieces. Roll each piece into a ball with lightly floured hands, then flatten each ball into a pancake shape. Press down in the center of each pancake to create a small pocket about the size of a silver dollar.
  7. Fill the pancakes: Place a portion of the nut and sugar filling into the center pocket of each pancake. Seal the edges carefully to encase the filling, reforming into a ball. Gently flatten the filled balls into disks.
  8. Fry the hodduk: Heat the vegetable oil in a large frying pan over medium heat until shimmering. Working in batches, place the pancakes in the pan, seam side down first. Fry for 2 to 3 minutes on each side or until the pancakes are puffed, golden brown, and cooked through.
  9. Drain excess oil: Remove the fried hodduk and place on a paper-towel-lined plate to absorb extra oil.
  10. Serve: Serve the warm hodduk immediately with a scoop of vanilla ice cream for a perfect sweet contrast.

Notes

  • The dough should be warm to the touch but not hot when adding yeast to activate it properly; too hot can kill the yeast.
  • You can substitute pine nuts with walnuts or other nuts according to preference.
  • Honey powder can be replaced with granulated sugar if unavailable, but it lends a unique flavor.
  • Be careful to seal the edges of the dough completely to prevent filling leakage during frying.
  • Serve immediately to enjoy the warm exterior contrasting with cold ice cream.

Keywords: Hodduk, Korean pancake, sweet pancake, cinnamon nuts dessert, fried pancake, Korean dessert, sweet filled pancakes, pan-fried dessert

Find it online: https://topreci.com/hodduk-korean-sweet-filled-pancakes-with-nuts-and-cinnamon-recipe/