Korean Honey Cinnamon Hotteok
Makes 8 | with Chocolate Chips and Walnuts
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
2 sachet(s)
Ground Cinnamon
75 grams
Caster Sugar
45 grams
Honey
400 grams
Pizza Dough
(Contains Cereals containing gluten)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
Not included in your delivery
3 tbsp
Water for the Sauce
Nutritional information
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!
