Hazelnuts & coffee hotteok
Chewy and crispy
Hotteok filled with coffee hazelnut sugar and banana
Strawberries and coffee yogurt
S E R V I N G S : 2-4
A L L E R G Y : Gluten, nuts
Ingredients.
Dough
100g bread flour
50g glutinous rice flour
8g sugar
100g warm water
2g instant yeast
2g salt
5g oil
Filling
20g hazelnuts
20g sugar
20g brown sugar
Some instant coffee
Pinch of sea salt
Banana
Strawberries
Coffee/ instant coffee
Yogurt of choice
Sea salt
Preparations.
Mix all the ingredients for the dough well, then proof for ~1.5hr until double in size
Roast the hazelnuts in oven until they turned light brown in the centre, then ground them up using a rolling pin
Mix Hazelnuts, sugar, brown sugar, instant coffee and salt
Oil your hand and a spoon, get 2 scoops of the dough and wrap in the sugar mixture and banana slices
Fry them on medium low heat seamed side down until golden brown, then flip and press down with a small bowl/cup
Serve with strawberries and yogurt mixed with coffee and some sea salt
Notes / Chats.
Recommend coconut yogurt as it’s thicker and co well with coffee
Add some cocoa powder to make a mocha flavour
Extra.
Smoky umami-rich and sweet tomato sauce
Celeriac steak
Crunchy almond pesto beans
20