Belgian Liege Waffle Recipes

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:

• Combine the milk and 1/4 cup (60 milliliters) water in a small saucepan and heat until lukewarm, 110 to 116 degrees on an instant-read thermometer. Transfer milk mixture to the bowl of a stand mixer. Add brown sugar and yeast and stir to combine; set aside 5 minutes. (The yeast should look foamy. If it doesn't foam, discard and try again with different yeast.)
• Whisk in the eggs and vanilla. Using the dough hook attachment on your mixer, stir in all but 1 cup of the flour. Mix in salt. Add the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add the remaining 1 cup flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl and has gathered in a ball on the hook.
• Cover the bowl with plastic wrap and leave at room temperature for 2 hours. The dough will double in size. Stir the puffed dough with a spoon to deflate, then re-cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
• Remove dough from refrigerator and turn out onto a lightly floured surface. Knead in the pearl sugar (or your homemade version) a little at a time. The dough will be stiff but will become more pliable as it warms. Cut dough into 16 equal pieces with a bench scraper or chef's knife and return to the refrigerator.
• Heat your waffle iron according to the manufacturer's instructions. Working with 1 or 2 balls of dough at a time (leave the rest in the refrigerator), arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Use tongs to transfer waffles to a baking sheet or cooling rack. Some of the sugar will melt out of the waffles and collect in your iron, adding an extra layer of glossy molten sugar to each waffle as you continue. Serve waffles warm.

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!

Steps:

• The day before, place into the bowl of a stand mixer. 1/2 pkg Active Dry Yeast 1/4 cup Whole Milk at 110-115 degrees 1/6 Cup Water at 110-115 degrees Stir for a few seconds to moisten the yeast. Now add: 1 Large Eggs room temp. and lightly beaten 1/2 cup Bread flour Mix to blend. Scrape down sides of bowl Sprinkle an additional: 3/4 cup Bread flour Over the top, but DO NOT stir it in Cover and let stand 75-90 minutes ( the batter will bubble up through the cover of flour). Then add: 1/2 Tbsp Light Brown Sugar 3/4 tsp Table Salt 3/4 tsp Baking Powder Mix on low speed to blend. With machine on low, add: 1 Tbsp Honey 1/2 Tbsp Vanilla Then add just 2 Tbsp AT A TIME: 1/2 Cup Butter soft room temperature Let it mix for a few minutes after the last Tbsp of butter. The dough should be elastic and a little sticky. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 2 hours. This step is crucial for developing the flavor. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO NEXT STEP This is essential. The yeast respiration must be slowed before continuing. Stir the dough down (meaning: gently deflate the gases from the dough by pressing on it with a rubber scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT. The next day, place the cold dough in a large bowl and add: 1/3 to 1/2 cups Belgian Pearl Sugar. Mix the sugar into the dough by hand until the chunks are well-distributed. Once mixed, divide the dough into 5 pieces of equal size. Let each rise (covered loosely in plastic wrap) for 90 minutes. I cook them on medium high for about 30 secs then reduce the heat to low. They should be gooey in the middle and cooked on the outside.