Description
Liège waffles are rich, sweet delights with a caramelized exterior and fluffy interior, perfect for breakfast or brunch.
Ingredients
- 245 grams (1 cup) whole milk
- 118.5 grams (1/2 cup) warm water
- 1 package (7 g) instant yeast (or active dry yeast)
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 XL eggs, room temperature and lightly beaten
- 1 tablespoon vanilla bean paste (or extract)
- 1/2 cup unsalted butter, very soft but not melted
- 741-800 grams (~5 3/4 – 6 1/4 cups) all-purpose flour
- 6 grams (1 teaspoon) kosher salt
- 2 cups pearl sugar
Instructions
- In a stand mixer fitted with the paddle attachment, mix together the milk, warm water, and yeast. If using active dry yeast, let it sit for 5-10 minutes to bloom.
- Mix in the granulated sugar and brown sugar until well blended.
- Add eggs, honey, and vanilla; mix until incorporated.
- Gradually mix in 2 cups of flour until mostly combined.
- Switch to the dough hook, adding salt and remaining flour 1/2 cup at a time until a dough forms that pulls away from the bowl.
- Incorporate the soft butter one tablespoon at a time until fully mixed in.
- Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled, about 1-3 hours.
- Gently deflate the dough and refrigerate overnight or proceed if pressed for time.
- Bring dough to room temperature (around 2 hours), flatten into a rectangle, and spread 1 1/2 cups of pearl sugar over it.
- Fold the dough, shape it into a log, and divide into 12 pieces; shape into balls and place on a parchment-lined baking pan.
- Preheat the Belgian waffle maker and cook each ball of dough until puffed and caramelized to a golden brown.
Notes
For best results, allow the dough to ferment overnight to enhance flavors. Avoid overworking the dough when shaping to maintain fluffiness.