Traditional Liege Waffle Recipe
14 hours 4 mins
Author: Ashlee Marie
Recipe type: Breakfast
Serves: makes 13 Liege Waffles
1 Tbsp active dry yeast
1 tsp sugar
3/4 C warm whole milk (110-115 degrees)
2 large eggs room temperature, lightly beaten
1 1/2 C Bread flour (first mix)
2 1/2 C Bread flour (second mix)
3 Tbsp brown sugar
1 1/2 tsp salt
1 C softened butter
2 Tbsp honey
1 Tbsp vanilla
1 1/2 C belgian pearl sugar (not Swedish pearl sugar)
Place yeast, sugar and milk into your mixer (I, of course, use my Bosch) with a dough hook, and sit for 5-10 mins to activate the yeast.
Add the egg and mix, then add the 1 1/2 C measurement of the flour (do NOT add the full amount). Mix to blend. Scrape down sides of bowl.
Sprinkle remaining 2 1/2 C flour over the mixture, but do not stir it in, this will keep the dough from getting crusty. Place the cover on the bowl so it stays moist. Let it rise for 90 minutes.
Add brown sugar and salt and blend on low to medium-low speed. While still mixing add the honey and vanilla.
Then add butter 2 Tbsp at a time. Mix 4 minutes at medium-low speed, scrapping down sides once or twice. Let the dough rest for 1 minute and then continue to mix for 2 minutes. The dough will start to ball-up on the paddle. If not let the dough rest for 1 more minute and mix for another 2 minutes.
Cover again and let rise, at room temperature, for 4 hours. I've seen those recipes that just keep going on but those recipes don't end up with the right flavor or texture. If your bowl doesn't have a cover that seals then cover it with plastic warp, we don't want it drying out.
Refrigerate the bowl for 30 mins, so the yeast is slowed a bit. Then knock the dough down, I just use my dough hook to quickly get the dough down. Pour the dough into a piece of plastic wrap (twice, or it will pop through), fold that rectangle over on itself then wrap it in plastic, weigh it down a bit (I put it in a bowl with another heavy glass bowl on top) 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). Once mixed, divide the dough into 13 pieces of equal size.
Roll each chunk into an ball and let it rise (covered loosely with plastic wrap) for 90 minutes.
Cook in your waffle iron for about 4 mins at 360 degrees (see notes below about waffle irons and temp)
Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with with bananas, blue berries, nutella, cookie butter, ice cream, or plain with some powdered sugar!
Wrap any unused dough balls in plastic wrap and keep in the refrigerator for up to 2 days, or in the freezer for 4 months! I'll make a double batch and actually get 3-4 "breakfasts" out of this (too sweet for breakfast, more brunch?)Notes
Sugar burns at 375, so you want to cook your waffles at 365-370 degrees! Regular waffle irons heat anywhere from 420-550, which is a problem.
The professional liege waffle irons are cast iron, weigh over 20 pounds and cook at exactly 365-370 degrees. But I DOUBT any of you have one at home, I don't.
Here is what I made work:
regular waffle iron: heat it up, put the dough in for 1 min then unplug the machine for 3 mins. Depending on how hot your machine gets you might have to play with the time a bit (make an extra large batch the first time so you have extra dough to play with).
Over the Stove Waffle Iron: being annoyed at the inconsistency of my regular electric waffle iron I bought this stove top waffle iron, that way I can control the temperature better.
Stove top temperate range from 200 - 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler). OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins.
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