Dough
1. In a small bowl whisk the instant yeast and 1/4 cup (60g) of the warm water together. Let stand for 5 minutes.

2. In the bowl of a stand mixer, whisk the flours, sugar, and salt together. Add the yeast water to the flour mixture and combine. Slowly drizzle in the rest of the water, making sure the moisture is evenly absorbed throughout. Once the dough comes together and is slightly sticky to the touch, it is ready to knead. If the dough feels too dry, add additional warm water 1 teaspoon at a time. If the dough feels too sticky, add more all purpose flour a couple teaspoons at a time. 

3. Fit the stand mixer with the dough hook and knead on low for 5 minutes. Fold the oil into the dough with your hands, and then continue kneading with the dough hook for another 3 minutes. The dough should be smooth and only slightly oily to the touch. If it feels and/or looks greasy, knead the dough with your hands to evenly distribute the oil. 

4. Shape the dough into a ball and place inside the bowl. Cover the bowl with plastic wrap and place in a warm place (like inside an oven or microwave) to rise. Let rise for 1 hour or until doubled in size. 

Filling
1. Mix all the ingredients together and set aside until the dough is ready. Filling can be made 5 days in advance and kept in an airtight container. 

Assembly
1. When the dough has doubled in size, gently deflate by pulling at the sides of the dough. Divide into 6 pieces of roughly 3oz or 85g each. 

2. Prepare a nonstick pan or pancake griddle and pour a generous amount of oil in. Place over high heat. Once the oil is hot, reduce heat to medium. 

3. To fill each dough piece with the brown sugar filling, stretch the dough until it is around 4 inches or 10 cm in diameter. Place 2 generous tablespoons of filling into the middle. Pinch the sides of the dough together to seal and gather the ends to create a ball. 

4. Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. Repeat for the rest of the pieces. 

6. Serve immediately.*