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Maple Almond Butter Hotteok

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Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

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MADE WITH:

JUSTIN'S® Maple Almond Butter

INGREDIENTS

1 packet (7 grams) instant active dry yeast

3/4 cup lukewarm water

2 tablespoons sugar, divided

1/4 cup avocado oil, divided

1 1/4 cup or more all-purpose flour

1/2 cup sweet rice flour

1/4 teaspoon salt

1 cup Justin’s Maple Almond Butter

DIRECTIONS

  1. Combine dry yeast and lukewarm water; stir gently. Add 1 tablespoon of sugar and mix well. Set aside for 3-5 minutes, or until the mixture starts to bubble. Add 1 tablespoon of avocado oil and stir.
  2. In a separate medium bowl, combine flour, sweet rice flour, remaining tablespoon of sugar, and salt. Combine wet ingredients with dry ingredients, and stir until a wet and sticky dough forms. Cover with plastic wrap and let it rest in a warm place until the dough doubles in size, about one hour.
  3. Once dough has doubled in size, punch down the dough to remove gas and bring together to shape it like a ball, divide dough into equal sized balls and cover with plastic wrap.
  4. Taking 1 ball at a time, flatten to a round on your palm. Place about 1-1 ½ tablespoons of Maple Almond Butter in the middle. Pull up the edges and seal the dough with your fingers, then roll into a ball.
  5. In a skillet over medium heat, heat 3 tablespoons of avocado oil. Place dough with its sealed side down into the skillet. Press down with a greased spatula to form a flat round. When the bottom is golden brown, flip to the other side and press down lightly. When both sides are golden brown, transfer to a plate and cool for 5 minutes. Enjoy immediately.

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INGREDIENTS

1 packet (7 grams) instant active dry yeast

3/4 cup lukewarm water

2 tablespoons sugar, divided

1/4 cup avocado oil, divided

1 1/4 cup or more all-purpose flour

1/2 cup sweet rice flour

1/4 teaspoon salt

1 cup Justin’s Maple Almond Butter

DIRECTIONS
  1. Combine dry yeast and lukewarm water; stir gently. Add 1 tablespoon of sugar and mix well. Set aside for 3-5 minutes, or until the mixture starts to bubble. Add 1 tablespoon of avocado oil and stir.
  2. In a separate medium bowl, combine flour, sweet rice flour, remaining tablespoon of sugar, and salt. Combine wet ingredients with dry ingredients, and stir until a wet and sticky dough forms. Cover with plastic wrap and let it rest in a warm place until the dough doubles in size, about one hour.
  3. Once dough has doubled in size, punch down the dough to remove gas and bring together to shape it like a ball, divide dough into equal sized balls and cover with plastic wrap.
  4. Taking 1 ball at a time, flatten to a round on your palm. Place about 1-1 ½ tablespoons of Maple Almond Butter in the middle. Pull up the edges and seal the dough with your fingers, then roll into a ball.
  5. In a skillet over medium heat, heat 3 tablespoons of avocado oil. Place dough with its sealed side down into the skillet. Press down with a greased spatula to form a flat round. When the bottom is golden brown, flip to the other side and press down lightly. When both sides are golden brown, transfer to a plate and cool for 5 minutes. Enjoy immediately.
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