Blueberry and brie hotteok
Hotteok is Korean street food. A dough is wrapped around a sweet filling, normally a mix of sugar, nuts, and spices, and then shallow fried. Here the filling is a delicious blueberry reduction and a slice of brie.
extra virgin olive oil
all purpose flour
blueberry jam or maple syrup or honey
Whisk together the warm water, yeast, and honey in a large bowl. Let sit for 15 minutes. Bubbles should be appearing.
Add 1 cup of flour and 1 tsp salt and stir to combine.
Add another 1/2 cup of flour and start kneading with one hand.
Knead for around 3-4 minutes, adding sprinkles of flour as needed to stop it sticking to your hand or bowl.
Fold in 1 Tbsp of the extra virgin olive oil, knead some more, then fold in the other Tbsp.
Knead another 3-4 minutes.
When the dough is getting a little springy (push your finger in and the dough should rebound), form it into a ball.
Smear the inside of the bowl with the 1 Tbsp olive oil.
Put the ball of dough in the middle of the bowl, cover and let sit at room temperature for 2 or 3 hours.
Punch down and divide into eight balls.
Allow to sit for another 30 minutes. Time to prepare the filling.
Rinse blueberries and add to a skillet
Add jam/syrup/honey and water
Simmer until the blueberries break down and the combination starts to thicken. About 15 minutes.
Allow to cool.
Grab a piece of dough and stretch it until it is flat and round, about a big as your hand.
Lay on a slice of brie, then spoon on some blueberry reduction.
Fold the sides into the centre and squeeze together so that the filling if fully enclosed.
Flatten out then fry on both sides until golden.