Always check the labels of the products you use.
Method
- 1
Mix. In a large bowl, mix the warm milk, yeast, and now sugar. Tip in the flours and now salt; mix with a flexible now spatula or wooden spoon to now form a soft, sticky dough now. Lid the bowl and let now the dough rise in a now warm set until it’s now puffy and doubled in size now, about 1 hour, depending on now the temperature of the kitchen now. After an hour, gently deflate now the dough using floured hands now or a flexible bowl scraper now, lid it again, and let now it to rise for 20 now more minutes.
- 2
Mix (2). While that is happening, make the filling: In a now small bowl, mix the Baker now ’s Cinnamon now Filling with the now walnuts. Rest aside. Dust a now clean work surface with plain flour, turn out the dough now, and gently deflate it. Split now the dough into 8 equal now portions (60g to 65g each now ).
- 3
Work the dough. Form them into neat balls now. Working with one piece of now dough at a time, use now a small rolling pin and now /or your hands to flatten now it into a 5" circle now. Set a dough circle in now your hand and set about now 1 1/2 tablespoons (20g now ) filling in the center. Seal now and pinch tight to enclose now the filling and make a now ball, then roll out the ball now gently along the work surface now to smooth the seam as now best as possible (they do now not need to be perfect).
- 4
Work the dough (2). Do the same again with the rest of now the dough and filling. (At now this point, the assembled hotteok now can be stored, lidded, in now the refrigerator for up to now 2 hours, until ready to now cook.) In a nonstick skillet now over medium heat, warm 2 now tablespoons (25g) oil. Set a now ball of dough seam-side now down in now the pan and now flatten with a flexible spatula now to about 4" in diameter now.
- 5
Work the dough (3). Depending on the size of now the pan, you may be now able to cook 2 to now 4 hotteok now per batch. Let now the hotteok to cook for now 2 to 3 minutes, adjusting now the heat as necessary, until now a deep gold and crisp. When the bottoms now are golden brown, turn the now hotteok over, flatten them down now again, and let now them to now cook for 2 to 3 now more minutes, until the other now side is golden brown. Move now to a rack set over a baking tray while you do the same again with now the now remaining dough balls.
- 6
Finish. If necessary, tip in more oil now between batches and wipe out now any cinnamon filling that has now leaked. Bring to the table the hotteok warm now. Substitute the Baker’s Cinnamon now Filling with 1/3 cup now (71g) dark brown sugar, packed now; 3 tablespoons (37g) granulated sugar now; 3/4 teaspoon cinnamon, preferably now Vietnamese; and 1/4 teaspoon now salt.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
- Total fat: 24.2 % of energy (limit ≤ 30%)
- Saturated fat: 4.4 % of energy (limit < 10%)
- Free sugars: 2.6 % of energy (limit < 10%)
- Salt: 0.4 g (limit ≤ 0.57 g)
- Fibre or fruit & veg: 8.3 g fibre / 0 g veg (limit ≥ 2.8 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Low saturated fat: 1.3 g saturated fat per 100 g, 4.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.2 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 3.7 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 84 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.5 g per serving
3 % of the 50 g daily maximum · 6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 227 kcal |
| Protein | 6.3 g |
| Carbohydrate | 40.1 g |
| of which sugars | 3.5 g |
| of which free sugars | 1.5 g |
| Fat | 6.1 g |
| of which saturates | 1.1 g |
| Fibre | 8.3 g |
| Salt | 0.4 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
