Add the black rice flour, sugar, salt, and instant yeast to the bowl from step 1 without letting them touch each other, and mix into a dough.
Once it comes together in one mass, add the butter softened at room temperature and knead for about 15 minutes.
Cover the finished dough with plastic wrap and leave it at room temperature for 20 minutes.
After 20 minutes, mix in the pearl sugar evenly.
Divide the dough into 6 pieces, roll into balls, cover with plastic wrap, and let rest for about 15 minutes.
Bake in a preheated waffle maker until golden on both sides.
Tips
Black rice is rich in minerals and in anthocyanins, the pigments that give it its dark color.
Unlike the other Liège waffles, this dough skips the 1-hour rise — it just rests for 20 minutes before baking.
Black Rice Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- black rice flour 160g
- milk 50ml
- egg 1
- sugar 25g
- salt 2g
- instant yeast 3g
- unsalted butter 50g, at room temperature
- pearl sugar 40g
Instructions
1. Mix the milk and egg well.
2. Add the black rice flour, sugar, salt, and instant yeast to the bowl from step 1 without letting them touch each other, and mix into a dough.
3. Once it comes together in one mass, add the butter softened at room temperature and knead for about 15 minutes.
4. Cover the finished dough with plastic wrap and leave it at room temperature for 20 minutes.
5. After 20 minutes, mix in the pearl sugar evenly.
6. Divide the dough into 6 pieces, roll into balls, cover with plastic wrap, and let rest for about 15 minutes.
7. Bake in a preheated waffle maker until golden on both sides.
https://hong-recipe.pages.dev/en/recipes/black-rice-liege-waffle/
Hong's Recipe