Hotteok

also called hoddeok · ho dduk · Korean sweet pancake · brown sugar pancake

The table

1 cup(240 mL)warm whole milkwhiskknead into a sticky doughprove covered 1 1/2 hr until doubledseal the filling inside 8 dough ballspress flat in oil, fry 2 min per side
1 1/2 tsp(5 g)instant yeast
1 Tbsp(12 g)sugar
2 cups(260 g)all-purpose flour
1/4 cup(40 g)glutinous rice flour
1/2 tsp(3 g)fine sea salt
1/2 cup(100 g)dark brown sugarstir
1 tsp(3 g)ground cinnamon
1/4 cup(30 g)chopped walnuts
3 Tbsp(45 mL)vegetable oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

1whisk

2knead into a sticky dough

goes in with what step 1 made

4stir

6press flat in oil, fry 2 min per side

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 32 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. whisk

    not timedfrom the start

  2. stir

    not timedfrom the start

  3. knead into a sticky dough

    not timedfrom the start

  4. prove covered 1 1/2 hr until doubled

    1 hr 30 minwalk away(read off the step)from the start

  5. seal the filling inside 8 dough balls

    not timed1 hr 30 min in

  6. press flat in oil, fry 2 min per side

    2 minneeds you(read off the step)1 hr 30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

See how it is written
>> title: Hotteok
>> category: Flatbreads & Pancakes
>> tags: korean, yeast, brown sugar, dessert, skillet
>> counters: Bakery
>> aka: hoddeok, ho dduk, Korean sweet pancake, brown sugar pancake
>> servings: 8
>> time: 2 hr 30 min
>> step.5: seal the filling inside 8 dough balls
>> step.6: press flat in oil, fry 2 min per side

Whisk @warm whole milk{1%cup}(240 mL), @instant yeast{1 1/2%tsp}(5 g), and @sugar{1%Tbsp}(12 g).

Knead @&(~1)yeast milk{}, @all-purpose flour{2%cup}(260 g), @glutinous rice flour{1/4%cup}(40 g), and @fine sea salt{1/2%tsp}(3 g) into a sticky dough.

Prove @&(~1)dough{} covered ~{1 1/2%hr}, until doubled.

Stir @dark brown sugar{1/2%cup}(100 g), @ground cinnamon{1%tsp}(3 g), and @chopped walnuts{1/4%cup}(30 g) together.

Seal @&(~1)filling{} inside @&(~2)dough{}, pinched into 8 balls.

Fry @&(~1)filled dough{} in @vegetable oil{3%Tbsp}(45 mL), pressing flat, ~{2%min} per side.