Sweet Potato Gonggal-ppang (Puffed Bread)

For the filling, boil and peel the sweet potatoes, then mash with the milk into a smooth mousse. (Boiled sweet potatoes are wetter, so adjust the milk.)

Mix all the dough ingredients except the butter until the clean-up stage, then add the butter and mix to the final stage.

Let the dough rise until doubled, divide into 50 g pieces, round them and rest for 10–15 minutes.

Flatten each piece, wrap it around some sweet potato mousse, shape into even rounds and place on a tray.

Press the tops down lightly, like hotteok.

Bake at 190°C for about 15 minutes.