justins hotteok

Maple Almond Butter Hotteok

Share on facebook
Share on twitter
Share on pinterest
Share on email

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.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

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.
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.
Great Summer Recipes
Nut Butter Cup Cookie Pie on a gray marbled tray on a gray background with leaves and golden pie server with wooden handle

I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.

 

I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…

Nutty Butternut & Brussels Hash in a tray with parchment paper on a white background with golden fork and knife

How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.

 

Almond Butter Baklava Bites with honey dripping from top and placed on a white plate and fall decorations in the background

Nutty, flaky, and sweet. These Almond Butter Baklava Bites are a perfect treat if you’re wanting a great dessert with fun textures. It’s packed with JUSTIN’S® Honey Almond Butter so you know it’s delicious!

Spooky Peanut Butter Chocolate Bark cut into random pieces with googly eyes on some with flower paper and confetti decoration

Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.