Ingredients:
Dough:
1 package active dry yeast (2-1/4 tsp)
1/4 cup warm water 100-110F
1 tsp sugar
2 cups all purpose flour
1/2 cup sweet rice flour (glutinous rice flour)
1 tsp salt
1 Tbsp sugar
1 Tbsp vegetable oil
1 1/4 cups warm milk 100-110F
Filling:
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp cinnamon powder
10 Tbsp of assorted roasted seeds and nuts, like pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds
Vegetable oil for pan-frying
Instructions:
Warm a bowl and fill with 1/4 cup warm water about 100-110F. Stir in the sugar and yeast, then let sit for 10 minutes until foamy.
Sift together the flour, sweet rice flour, sugar and salt. Add the yeast water, oil and warm milk to the flour. Knead until incorporated and a dough is formed. It will be sticky but able to be peeled off your hand. Cover dough with plastic wrap and set in a warm spot in the kitchen until double in size, about an hour.
Chop all nuts well and mix together with the sugar, brown sugar and cinnamon.
Reshape dough into a round and let sit for another 20-30 minutes or until double in size again.
Heat up a pan with a couple Tbsp of oil on medium heat. Oil your hands and tear a big enough piece of dough to make a 2 1/2″ ball. Flatten ball into a disk and create a well in the center. Add 1 1/2 Tbsp filling to the round and press down with a spoon.
Gather the dough over the filling and pinch to seal. Place dough seal side down into the pan and flatten with a spatula. Cook for 1 minute, then flip and press again for a couple seconds. Cook until both sides are golden brown. Repeat with remaining dough and serve hot.
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