Mix all the hotteok filling ingredients together ahead of time.
In another bowl, mix the glutinous rice flour, bread flour, lukewarm milk, instant yeast, egg, sugar, and salt.
Once everything comes together in one mass, add the butter and knead well for about 15 minutes.
Cover the bowl with plastic wrap and leave at room temperature for about 1 hour, until doubled.
Divide the risen dough into 6 pieces, cover with plastic wrap, and let rest for 15 minutes.
Flatten each piece, place some of the filling in the center, and pinch it closed.
Bake in a preheated waffle maker until golden on both sides.
Cool the waffles on a wire rack so they don’t turn soggy.
Tips
If you have leftover filling, simmer it with a splash of water into a syrup and serve it with the waffles.
The glutinous rice flour makes these chewier than a regular Liège waffle.
Hotteok Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- glutinous rice flour 60g
- bread flour 120g
- milk 50ml, lukewarm
- egg 1
- sugar 20g
- salt 2g
- instant yeast 3g
- unsalted butter 50g, at room temperature
- dark brown sugar 70g
- almond flour 20g
- nonfat dry milk 20g
- ground cinnamon 1 tsp
- chopped peanuts 50g
Instructions
1. Mix all the hotteok filling ingredients together ahead of time.
2. In another bowl, mix the glutinous rice flour, bread flour, lukewarm milk, instant yeast, egg, sugar, and salt.
3. Once everything comes together in one mass, add the butter and knead well for about 15 minutes.
4. Cover the bowl with plastic wrap and leave at room temperature for about 1 hour, until doubled.
5. Divide the risen dough into 6 pieces, cover with plastic wrap, and let rest for 15 minutes.
6. Flatten each piece, place some of the filling in the center, and pinch it closed.
7. Bake in a preheated waffle maker until golden on both sides.
8. Cool the waffles on a wire rack so they don't turn soggy.
https://hong-recipe.pages.dev/en/recipes/hotteok-liege-waffle/
Hong's Recipe