Belgian Liege Sugar Waffles Recipe 445

Steps:

• Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
• Preheat a waffle iron according to manufacturer's instructions.
• Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Steps:

• Equipment needed: Waffle Iron. I own a non-stick Belgian waffle, made in America which worked very well for this recipe. NOTE: Butter and eggs should be a room temperature for best results. Dissolve the yeast in lukewarm milk. Gradually add all the ingredients to the flour, except for the pearl sugar. (My stand mixer works great to do this.) Let the dough double in size (about 30 minutes). NOTE: I turn my oven on to WARM for a few minutes, then turn it off. I cover the dough in a bowl, and place it into the warm and cozy oven to help proof the dough. Once the dough has doubled (I let mine rise for an hour), gently place onto a smooth surface. Gently flatten the dough into a rectangle and add the pearl sugar. Fold the dough over, in thirds (my own technique to distribute the sugar throughout). Divide the dough into small patties, about 3-4 oz each. NOTE: To be more traditional, Liege waffles are shaped into a rectangle. You can wrap each patty in plastic wrap and store in the refrigerator. To make the waffles, bring them to room temperature for 30-60 minutes (or, I used my pre-WARMED oven trick and that did the job! To prepare: Bake in a greased and heated waffle iron. Be very careful, as the sugar will caramelize and be extremely hot. Allow them to cook for a few minutes, before biting into them. The texture is dense and moist-- and the caramelized sugar is so good that I cannot image adding anything else to them! RECIPE SOURCE: Lars Own Belgian Pearl Sugar Box Recipe on the back.

Steps:

• Mix yeast, water, sugar and salt, and let develop for 15 minutes.
• Place flour into a large bowl.
• Make a well, pour in yeast mixture, and begin to knead.
• Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
• Let dough rest in bowl until doubled.
• Gently mix in pearl sugar.
• Let rest for 15 minutes.
• Heat waffle iron.
• When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
• Cook for 3-5 minutes, until waffles lightly brown on top.
• Serve warm or room temperature.
• Enjoy!