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Liege Waffles




Source of Recipe


Smitten Kitchen


Recipe Introduction


These are truly lovely waffles. Chewy, crisp, caramelized – all the good stuff. They are yeasted and have to rise twice – so read the entire recipe and plan accordingly. They are apparently authentic Belgian waffles – they have pearl sugar in them and that can be hard to find. I got mine at Sur la Table, and you can apparently order it through Walmart.com. If you can't find it, there are some directions on the internet for making your own with sugar cubes. I can't vouch for them, but others have recommended that. You can serve these however you like – plain, syrup, fruit, whipped cream, Nutella – everything we tried was good.


Recipe Link: https://smittenkitchen.com/2015/05/liege-waffles/

List of Ingredients




1/2 cup (120 ml) milk, whole is ideal
1/4 cup (60 ml) water
2 tablespoons raw sugar, brown sugar or honey
1 packet (7 grams or 2 1/2 teaspoons) active dry yeast
2 large eggs, ideally at room temperature
2 teaspoons vanilla extract
3 2/3 cups (460 grams) all-purpose flour, divided
1 teaspoon coarse or kosher salt
14 tablespoons (200 grams or 7 ounces) unsalted butter, softened
1 1/3 cups pearl sugar


Recipe



Make dough: Warm milk and water together to lukewarm, or between 110 and 116 degrees F, and place in the bottom of a large mixer bowl. Add sugar and yeast and stir to combine. Set aside for 5 minutes; the yeast should look foamy.

Whisk in eggs and vanilla, then stir in all but 1 cup flour using the dough hook of a stand mixer. Add the salt and mix to combine. Using the dough hook, add the butter, a spoonful at a time, thoroughly kneading in each addition and scraping down the bowl as needed before adding the next until all of the butter has been mixed in. Add remaining flour and knead with dough hook on low speed for 5 minutes, or until glossy.

Set dough to rise twice: You can let the dough rise two ways, first at room temperature and then in the fridge, or vice-versa.

For room temperature first, cover bowl with plastic wrap and leave at room temperature for 2 hours; dough should double. Stir with a spoon or spatula to deflate into a mound, re-cover with plastic wrap and let chill in the fridge overnight, or up to 24 hours.

For fridge first, cover bowl with plastic wrap and leave in the fridge overnight, or up to 24 hours. The dough will not look fully doubled when you take it out. The day you’d like the make the waffles, bring the dough back to room temperature for 60 minutes, stir to deflate, and let rise again for another 1 1/2 to 2 hours.

To cook the waffles: For both methods, on the day you’re ready to make the waffles, knead in the pearl sugar. It’s going to seem like way too much for the dough, but it will taste perfect once cooked. Divide dough into 16 mounds. If it’s rather warm and greasy, you can return these balls of dough to the fridge while you cook them off, one or a few at a time.

Heat your waffle iron — I use a regular waffle iron, but in the original recipe she used a deeper Belgian-style one here — on medium heat. No need to oil or butter if it’s nonstick in good condition. Place first ball of waffle dough on grid and cook according to waffle maker’s instructions. Cook until deeply golden all over, which will take approximately 5 minutes, then carefully transfer with tongs or a fork to a cooling rack. Remember, they’re loaded with molten sugar; they’re very hot. Repeat with remaining balls of dough, adjusting temperature of waffle iron as needed to get the color you want. You’ll likely find that the waffles look more caramelized and glossy as you go on, as bits of melted sugar stay behind and gloss the next waffles; this is the best part.

Keep waffles warm in a 200 degree oven if you plan to eat them right away. As the waffles cool, they will harden, but the hardness comes from that melted sugar firming up, and will soften again when you rewarm them. These waffles should always be eaten warm.

Keep leftover waffles, in the freezer. If you’re making the full batch with the express intent of freezing them, you might want to cook them to half-a-shade lighter, so that when they’re reheated in a 200 degree oven, they won’t get too dark.

I reheated mine in a toaster oven and the texture DOES suffer a bit. You don’t get those truly crisp edges and the pearl sugar dissolves – instead of being crunchy through the waffle. They still TASTE great, though.

Makes 16 thick waffles, just about 4 inches across each.