Hotteok with Cinnamon and Nut Filling, Sweetened with Monk Fruit

Method

1. Sift 200g bread flour, 5.4g kOBE Monk Fruit Blend and 1/2 teaspoon salt into a bowl and mix. Stir in 1/2 teaspoon yeast, make a well in the center and pour in 150g unsweetened oat milk.
2. Bring the dough together gradually, using a mixer from low speed upward until smooth. Hand kneading works too, but keep the dusting flour light so the dough does not dry out.
3. Cover the dough and proof somewhere warm until doubled in size.
4. Make the filling: mix 36g kOBE Monk Fruit Blend, 1/4 teaspoon ground cinnamon, 5g toasted walnuts, 5g toasted almonds and 1/2 tablespoon toasted white sesame seeds, chopping the nuts small first.
5. Oil both hands lightly, divide the dough into 7 or 8 equal pieces and divide the filling to match.
6. Flatten a piece of dough, spoon the filling into the middle and seal it closed. Work through the rest the same way.
7. Pour oil into a nonstick pan and heat over medium. When the oil is hot, add the buns. Once the underside is golden, turn them and press flat with a spatula, then fry until both sides are evenly golden.
8. Eat them straight away while the crust is crisp and the filling still runs.

Tips

• Any nuts work here, chopped small if they are large. In Vietnam, roasted crushed peanuts stand in well for the walnuts and almonds.
• Use only enough oil to stop the dough sticking, since too much makes the edges hard to seal.
• Fry over medium heat: too low gives a thick chewy crust, too high burns the outside while the center stays raw.
• After pinching the seam, rest the bun seam side down for a few seconds so it sets before it goes into the pan.
• The filling is very hot, so wait about a minute before biting in.
• kOBE Monk Fruit Blend melts a little more slowly, so give each side another 20 to 30 seconds.