1 1/2 cups (360 milliliters) whole milk
2 tablespoons granulated white sugar
1 packet (7 grams/0.25 ounces) instant dry yeast
1/2 teaspoon kosher salt or sea salt
1 1/2 cups (225 grams) strong or bread flour, plus additional for dusting
1 cup (150 grams) sweet glutinous rice flour
4 1/2 teaspoons (20 grams) corn flour or corn starch
1/2 cup (125 grams) muscovado sugar, firmly packed
1/2 cup (75 grams) peanuts, crushed roughly
1 tablespoon ground cinnamon
3/4 teaspoons kosher salt or sea salt
These are great with a scoop of vanilla ice cream and/or whipped cream on top for an extra treat. When shaping, make sure your dough disks are even in thickness. This will ensure that your hotteok will have filling from edge to edge. If you can't find muscovado sugar, substitute dark brown sugar. I found that muscovado melts the best to get that oozing center result.
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