Liege Waffles
Category: Breakfast
Prep time : 40 min
Cook time : 5 min ea
Total time : 15 hours
Makes: 14 3-oz waffles
Scale recipe by: ×
2 tsp (6.2g) instant yeast
1 tsp (4.7g) granulated sugar
3/4 C (170g) whole milk warmed, 110-115 degrees
2 large eggs room temperature, lightly beaten
4 C (510g) Bread flour
3 Tbsp (42.5g) packed light brown sugar
1 1/2 tsp (10.6g) salt
1 C (226g) butter softened
2 Tbsp (37g) honey
1 Tbsp (14.5g) vanilla
1 1/2 C (288g) belgian pearl sugar
Add half the flour (255g), yeast, sugar into the bowl of a mixer. Stir to combine.
Add the eggs and milk, mix until smooth.
Sprinkle remaining flour over the mixture, to keep the dough from getting crusty. Cover the bowl and let rise 90 mins
Add brown sugar and salt and blend on low to medium-low speed. While mixing add the honey and vanilla.
Add butter 2 Tbsp at a time.
Mix 4 minutes at medium-low speed, let the dough rest for 1 minute and then continue to mix for 2 minutes, then rest, repeat until the dough balls up on the hook.
Cover and let rise for 4 hours.
Knead the dough slightly to degas. Cover it in plastic wrap and refrigerate overnight.
The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time).
Divide the dough into roughly 3 oz portions. Form into balls and let rise for 90 minutes.
Cook in a waffle iron for about 4 mins
Add the eggs and milk, mix until smooth.
Sprinkle remaining flour over the mixture, to keep the dough from getting crusty. Cover the bowl and let rise 90 mins
Add brown sugar and salt and blend on low to medium-low speed. While mixing add the honey and vanilla.
Add butter 2 Tbsp at a time.
Mix 4 minutes at medium-low speed, let the dough rest for 1 minute and then continue to mix for 2 minutes, then rest, repeat until the dough balls up on the hook.
Cover and let rise for 4 hours.
Knead the dough slightly to degas. Cover it in plastic wrap and refrigerate overnight.
The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time).
Divide the dough into roughly 3 oz portions. Form into balls and let rise for 90 minutes.
Cook in a waffle iron for about 4 mins
Many recipes suggest cooking at low temperatures (~375F) to prevent the sugar from burning.
Ashlee Marie
Submitted by Darren on 2018-11-12