Pumpkin-Dough Hotteok with Cinnamon and Nuts (8)

Mix yeast, 2 tbsp dough sugar and 1 tbsp oil into 1/3 cup warm water; let stand about 10 minutes until bubbly.

Mix the flours and salt, then add milk, pre-cooked cooled pumpkin purée and the yeast mixture to form slightly sticky dough.

Cover and rise in a warm place for about 1 hour, until doubled.

During the first rise, mix 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, nuts and vanilla for the filling.

Gently deflate and round the dough, rise 20–30 minutes more, then divide into eight pieces.

With lightly oiled hands flatten each piece, add about 1 tbsp filling and pinch the edges securely closed.

Heat oil over medium heat. Cook sealed side down about 1 minute, flip and press gently; cook until golden on both sides and the dough is cooked through.

Let the molten sugar filling cool before eating. Chill or freeze leftovers in portions and reheat thoroughly.