Hotteok (Korean Brown Sugar Pancakes)

Method

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1. 1Mix the flour, yeast, sugar and salt. Add the warm milk and oil and stir with a spoon for 2-3 minutes; the dough should be very soft and sticky, so don't add more flour.
2. 2Cover and leave in a warm place for 1 hour, until doubled. Meanwhile, mix the brown sugar, cinnamon and nuts for the filling.
3. 3Knock back the dough and divide it into 8 equal pieces. Oil your hands, flatten a piece in your palm and put a heaped tablespoon of filling in the centre.
4. 4Gather the edges over the filling, pinch tightly to seal and roll into a ball. Make sure there are no gaps, since sugar leaking into the hot oil will burn.
5. 5Heat 1 tbsp oil in a nonstick pan over medium-low heat. Place the balls seam side down and cook for 1 minute, until the bottom is pale golden.
6. 6Flip and press down with an oiled spatula (or the oiled base of a glass) to about 1 cm thick. Cook for 2-3 minutes until the underside is browned.
7. 7Flip again, cover and cook for 1-2 minutes more, until the sugar inside has melted. Let cool for a few minutes and serve warm.