Hotteok: the classic corean pancakes to make in the pan!

INGREDIENTS
 380 g (2 cups) ‘00’ flour;
 30 g (2 tbsp) sugar;
 1 tsp salt;
 4 g dry yeast;
 1 egg;
 165 ml (1 ½ cup+3 tbsp) warm milk;
 40 g (3 tbsp) butter, softened;
 Hazelnut cream.
 
METHOD

 Whisk warm milk, sugar and eggs. Add the dry yeast and whisk to combine.
 Add flour and sea salt, knead the dough until it comes together, then add butter.
 Knead the dough again until the butter is fully incorporated, then form the dough into a ball, cover the bowl and set aside for 2 hours.
 Cut the dough into 8 portions, roll each into a ball, then roll out into a disk.
 Place a heaping teaspoon of hazelnut cream in the middle of the dough disk. Pinch the edges together to form a smooth ball again.
 Set the balls aside for 30 minutes, then cook in a non-stick pan, over low heat, for 5 minutes on each side.

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