Gonggal-ppang: Korean-Chinese Hollow Cinnamon Sugar Bread (4)

Mix 3 tbsp brown sugar with 1 tsp each cinnamon and sesame. Stir yeast, white sugar, salt and oil into lukewarm water.

Add 1 cup flour and knead for about 2 minutes. Cover and rest for about an hour until supple.

Knead briefly, divide into four balls, roll each into roughly 10 cm rounds and place one-fourth of the filling in the center.

Seal the edges firmly, turn seam-side down, then gently roll into thin rounds about 14–15 cm wide without tearing holes.

Preheat the oven to 175°C in bake mode. Carefully place the rounds on the hot baking tray and bake around 15 minutes until puffed, brown and crisp; adjust for your oven.

Cool well before serving; the melted sugar inside can cause burns. A torn seam may prevent puffing; reseal and gently reroll if possible.