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Liege Waffles
Another great Belgian classic, the Liege waffle has a distinctive crunchiness thanks to the pearl sugar. Liege waffles are a winter favorite.
GRID
4 ¾" x 7 ¼" (M001) or 6" x 7" (M002) YIELD 18 waffles
INGREDIENTS
- 1
/
cups milk, warmed (100-110°F)
1
3
- 1 ¾ oz. fresh yeast
- 8 cups all-purpose flour
- 4 eggs, slightly beaten
- 1 tbsp. salt
- 2 tbsp. vanilla sugar (see helpful hints)
- 2 cups (4 sticks) butter softened
- 2 1/2 cups pearl sugar (see helpful hints)
PREPARATION
For best results, use a stand mixer with a dough hook.
1. Mix yeast and warm milk together and set aside.
2. Mix all remaining ingredients together (except butter and pearl sugar) in a large bowl.
3. Add the yeast and milk mixture to the bowl and mix until fully incorporated. Cover and leave to rest for 30 minutes.
4. With the stand mixer on a slow speed, start to fold in the butter, one stick at a time, until incorporated.
5. Preheat the waffle iron to 7 on the dial.
6. Add the pearl sugar and mix until combined. The dough will be sticky.
7. Divide the dough and form into balls about ¼ cup each. Recipe makes about 18 waffles.
8. Place a dough ball on the center of the plate, close the cover and turn several times so the batter spreads evenly while cooking. The waffles will not
fill the plate.
9. Waffles are browned and the sugar starts to caramelize in about 3-4 minutes. Note: This recipe is rich with butter, be very careful of hot, drip-
ping hot butter coming out of the plates when turning. These waffles should be cooked fully and will be dark brown when done; this ensures
they are not doughy in the middle.
10. Enjoy hot or at room temperature. Let waffles cool on parchment paper to keep them crunchy.
RESTING TIME 30 minutes
Note: This recipe yields enough waffles to
share. Halve the recipe if you're not feeding
a crowd or freeze uncooked, portioned dough
balls for future use.
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