Start by sifting your flour mix into a large mixing bowl and whisk to evenly combine.

Warm your milk and water to roughly 125F degrees (warm, not too hot) and add yeast, sugar and oil. When the yeast is nice and bubbly, add flour mix and stir to combine.

Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for about 1-2 hours, until doubled in size. Punch the dough down to deflate it and divide into 8-10 equal portions.

At this point, you want to add any additional flour as needed to achieve a workable dough with your hands.

Prepare your sweet filling by mixing together your sugar, cinnamon and walnuts in a small bowl.

To assemble, oil your hands generously and grab a portion of dough, stuff with about 2 tsp of the sweet filling and close tightly to seal inside (think like a dumpling filling!). Do your best to avoid any open seams as the filling will leak out.

Heat a pan over medium heat and generously oil the surface. Once sizzling, place a ball of stuffed dough seam side down, then cover with a piece of parchment paper or your oiled hand and gently press down. I recommend using parchment paper and a large bowl or plate to press evenly.

Cook for roughly 2-3 minutes on each side, until golden brown and remove. Let sit on a paper towel or cooling rack while you cook the rest of your hotteok.