Korean Honey Cinnamon Hotteok
Makes 8 | with Chocolate Chips and Walnuts
- Nuts
- Walnuts
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
- Milk
Ingredients
60 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
2 sachet(s)
Ground Cinnamon
75 grams
Caster Sugar
45 grams
Honey
400 grams
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
Not included in your delivery
3 tbsp
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6. Lightly crush the walnuts in the unopened sachet using a rolling pin.
b) In a medium bowl, combine the cinnamon and sugar. Reserve 2 tbsp of the cinnamon sugar in another small bowl and set aside for later.
c) Add the honey and walnuts to the medium bowl and mix until combined. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
a) Divide the pizza dough into 8 even-sized balls.
b) Pop one dough ball at a time onto a clean surface. Using a rolling pin, roll out the dough into an 8-10cm circle.
c) Spoon about 1 tbsp of the honey-walnut filling into the centre of each dough circle.
a) Carefully scrunch the edges of the dough circle together to enclose the filling. TIP: Pinch together any holes in the dough with 2 fingers to stop any filling from escaping.
a) Heat a drizzle of vegetable oil in a large frying pan on medium heat.
b) Once hot, add a dough ball to your pan and cook until the base of the ball is golden brown and crisp, 2-3 mins. TIP: Do not roll or squash the dough ball yet.
c) Once golden and crisp, flip the dough ball upside down and gently press down with a spatula to flatten it to approximately 1-2cm thick.
d) Cook until the base is golden and crisp, 2-3 mins. TIP: Be gentle so you don't squeeze out the filling.
a) Once golden, flip back over and cook until the whole base is crisp and golden, 1 min more, then place onto a lined baking tray.
b) Repeat with the remaining dough balls, doing a few at a time if you wish, then place onto the middle shelf of your oven until the edges of your hotteok are baked, 7-9 mins.
a) Once baked, allow to cool, 10-15 mins, then toss each hotteok in the reserved cinnamon sugar and toss to coat.
b) While the hotteok cook, combine in a small saucepan the chocolate chips and water (see pantry for amount). Stir on medium heat until the chocolate has melted fully, 2-3 mins.
c) Pop your hotteok onto your serving platter and serve your melted chocolate in a bowl alongside for dipping.
Enjoy!
