Sesame Latch · Desserts

Honey Hotteok

Name: Honey Hotteok
Total time: 80 min
Yield: 4 servings
Ingredients: 280 g All-purpose flour; 7 g Active dry yeast; 1 tbsp Granulated sugar; 0.5 tsp Salt; 160 ml Water; 2 tbsp Neutral oil; 3 tbsp Honey; 3 tbsp Brown sugar; 0.5 tsp Ground cinnamon; 1 tbsp Sesame seeds

Small yeasted pancakes stuffed with honey, brown sugar, cinnamon and sesame, pressed in a pan until the edges are golden and the centre melts. Tear them open while they are still hot.

80 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

All-purpose flour280 g
Active dry yeast7 g
Granulated sugar1 tbsp
Salt0.5 tsp
Water160 ml
Neutral oil2 tbsp
Honey3 tbsp
Brown sugar3 tbsp
Ground cinnamon0.5 tsp
Sesame seeds1 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour) and sesame (sesame seeds).

Method

Make the dough

Warm the water until it feels lukewarm, about 40°C, not hot. Stir in the yeast and granulated sugar and leave for 5 minutes, until foamy. Add the flour, salt and 1 tbsp oil. Mix, then knead for 5 minutes into a soft dough. Cover and leave in a warm spot for 45 minutes, until about doubled.

Mix the filling

Stir the honey, brown sugar, cinnamon and sesame seeds into a thick paste.

Fill the rounds

Divide the dough into 8 pieces. Flatten each into a disc, put a heaped teaspoon of filling in the centre, and pinch the edges closed so the filling is sealed inside. Set them seam-side down.

Pan-fry and press

Heat the remaining oil in a skillet over medium-low heat. Cook 4 pancakes at a time, seam-side down, for 2 minutes. Flip, cover with a square of parchment and press gently with a spatula into discs about 1 cm thick. Cook for 2–3 minutes per side, until deep golden and the centre feels set. The filling is very hot; warn everyone before they tear one open.

Serve

Eat straight away, while the honey filling is molten. A second batch can wait under a clean towel for a few minutes, but they are best from the pan.

If honey leaks, the sugar will burn in the pan. Pinch the seams firmly and keep the heat at medium-low so the dough cooks before the outside scorches.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.