Belgian "Liege" Sugar Waffles


All What You Need ::

3 1/2 cups flour (I used unbleached flour)

1 package dry yeast (I used rapid-rise yeast)

3/4 cup lukewarm milk

8 oz. softened butter (2 sticks)

2 eggs

1/2 tsp salt

1 tsp vanilla

cinnamon (optional--I don't use it)

1 bag (8 oz.) Belgian Pearl Sugar (Lars Own Brand recommended

How To Make It ::

Equipment needed: Waffle Iron. I own a non-stick Belgian waffle, made in America which worked very well for this recipe.

NOTE: Butter and eggs should be a room temperature for best results.

Dissolve the yeast in lukewarm milk.

Gradually add all the ingredients to the flour, except for the pearl sugar. (My stand mixer works great to do this.)
Let the dough double in size (about 30 minutes).

NOTE: I turn my oven on to WARM for a few minutes, then turn it off. I cover the dough in a bowl, and place it into the warm and cozy oven to help proof the dough.

Once the dough has doubled (I let mine rise for an hour), gently place onto a smooth surface.

Gently flatten the dough into a rectangle and add the pearl sugar.
Fold the dough over, in thirds (my own technique to distribute the sugar throughout).

Divide the dough into small patties, about 3-4 oz each.

NOTE: To be more traditional, Liege waffles are shaped into a rectangle.

You can wrap each patty in plastic wrap and store in the refrigerator. To make the waffles, bring them to room temperature for 30-60 minutes (or, I used my pre-WARMED oven trick and that did the job!

To prepare: Bake in a greased and heated waffle iron. Be very careful, as the sugar will caramelize and be extremely hot. Allow them to cook for a few minutes, before biting into them.

The texture is dense and moist-- and the caramelized sugar is so good that I cannot image adding anything else to them!

RECIPE SOURCE: Lars Own Belgian Pearl Sugar Box Recipe on the back.

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