Liege Waffles

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They say these are the true Belgian waffles.  Though I have also heard that what we call Belgian waffles were actually originally called Bel-Gem waffles at the 1964 Worlds Fair, but they were sold by a couple from Brussels and over time the name was changed.  (Yay for Wikipedia!) So nothing against American Belgian waffles.

Nerdiness aside, these are delicious waffles and I am now looking to book a flight to Belgium.  I had seen recipes for yeasted waffles floating around the internet for a while now.  I had even seen recipes for Liege waffles but it wasn’t until Smitten Kitchen posted a version that included a way to make your own pearl sugar that I was willing to commit.  We have made them a few times since then.  They are really really good.  And my breakfast-loving husband is always happy to have breakfast for dinner!

Though with two rising periods these do require a little advanced planning.  So so worth it though.

* Ok let’s talk briefly about the pearl sugar.  You can buy it apparently at some retail stores though I have not found it near me.  You can also order it off Amazon, which I plan to do the next time we have an order from Amazon and I need to hit that magical free shipping number.  I have also read you can crush up some sugar cubes to get the same effect. But you can also make your own which is what I have done so far.  Here is a link to how to make your own pearl sugar.

 

Liege Waffles

From Smitten Kitchen

Makes 8 large waffles

 

1/2 cup milk, warmed to lukewarm

1/4 cup lukewarm water

2 tbsp brown sugar

1 pkg (2 1/4 tsp) yeast

2 large eggs

2 tsp vanilla

3 2/3 cups flour

1 tsp kosher salt

14 tbsp butter, softened

1 1/3 cup pearl sugar

 

Place milk, water, yeast and sugar in the bottom of a bowl and allow it to proof for about five minutes.

This may be a good time to use your stand mixer if you have one.  I know I don’t normally advocate using a stand mixer for yeast breads but, as you will see, this is an exception.

When the yeast mixture is nice and bubbly, whisk in the eggs, vanilla, salt, and all but 1 cup of the flour.

Now, one tablespoon at a time, beat in the softened butter.  This is why I prefer to use my mixer; this is just a lot of mixing and beating.  But it makes such a lovely brioche-like dough!

Once all the butter is worked in, add in the last cup of flour and knead until the dough is soft and shiny.

Set the dough to rise for 2 hours or in the fridge overnight.  I find the overnight rising is a lot more convenient.

After the first rise, knead in the pearl sugar.  It is going to seem like too much sugar but it will be delicious when you are done.  Note – if you did the first rise in the fridge you will need to let your dough come to room temperature before you knead in the sugar.  30 – 60 minutes should be sufficient.

After you have worked all the sugar into the dough let it rise again for another 1 – 2 hours.

Cut the dough into eight roughly even sections and cook them on a waffle iron.  This is going to be messy.  I find two dough balls at a time works best for me.  Cook until they are golden brown, about 5 minutes on my machine.  Be very careful when removing them as the sugar will be super hot and melted and you do not want to get any on your skin!

Keep the finished waffles warm in a 200 degree oven while you make eggs and sausage and all that other good breakfast food.

If you have any left over, I have found they reheat pretty well.

 

Liege Waffles

Makes 8 large waffles

1/2 cup milk, warmed to lukewarm

1/4 cup lukewarm water

2 tbsp brown sugar

1 pkg (2 1/4 tsp) yeast

2 large eggs

2 tsp vanilla

3 2/3 cups flour

1 tsp kosher salt

14 tbsp butter, softened

1 1/3 cup pearl sugar

Place milk, water, yeast and sugar in the bottom of a bowl and allow it to proof for about five minutes.

When the yeast mixture is nice and bubbly, whisk in the eggs, vanilla, salt, and all but 1 cup of the flour.

Now, one tablespoon at a time, beat in the softened butter.  Once all the butter is worked in, add in the last cup of flour and knead until the dough is soft and shiny.

Set the dough to rise for 2 hours or in the fridge overnight.

After the first rise, knead in the pearl sugar.  Let it rise again for another 1 – 2 hours.

Cut the dough into eight roughly even sections and cook them on a waffle iron.

Keep the finished waffles warm in a 200 degree oven until ready to eat.

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