Caramel Apple Hotteok
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1.5 hours rising time
Cooking time: 30 minutes
Makes 6 hotteok
For dough
- 1 cup plain all purpose flour
- 1 cup sweet glutinous rice flour*
- 3 tablespoons sugar
- 1 tablespoon oil plus more for greasing
- 2 teaspoons instant dried yeast
- 1 cup water
- 1/2 teaspoon fine salt
Apple filling
- 2 Granny Smith apples, peeled and finely diced
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 50g/1.7ozs butter
Sweet glutinous flour can be found at Asian grocery stores. If you can't find it, you can replace it with all plain flour but it will have a slightly different texture.
Step 1 - Mix the two flours with the sugar, oil, yeast and salt together. Add in the water and mix until it becomes a shaggy dough. Then knead for 8 minutes or until elastic. Shape the dough into a ball and roll in a light coating of oil and allow to rise for 1 - 1.5 hours in a warm place (I put it in a bowl of hot water) until double in size.
Step 2 - While the dough is rising, cook the apples so they have time to cool. Place the diced apples, sugar, cinnamon and butter in a small saucepan and simmer until apples are soft and you get a lovely syrup. Allow to cool completely.
Step 3 - Punch dough down and knead in salt. Grease a clean surface and divide dough into six rounds. Put a frying pan onto the heat - low to medium is best (eg. 4 out of 10 where 10 is the hottest).
Step 4 - Spread out one of the round dough making the edges a bit thinner. Fill with some apple filling and then close it up.
Step 5 - Add oil to the pan and fry the hotteok on one side until golden-about a minute or so. Then turn over and then place the lid on and allow the hotteok to cook for 3 minutes or until the sides are cooked. Make sure to gently press down the hotteok too. Repeat with remaining dough and apples. Serve hot with salted caramel syrup drizzled on top.