Liege Waffles

Sunday, May 22, 2016

Liege Waffles

May 22, 2016


Prep time:

Cook time:

Total time:


3/4 teaspoon of instant yeast

1/4 cup of warm water at 105°F-110°F

1 1/2 cups of all-purpose flour

2 eggs (warmed for several minutes in hot tap water)

2 Tablespoons of packed light brown sugar

3/4 teaspoon of salt

2 teaspoons of vanilla extract

2 teaspoons of honey

11 Tablespoons of butter (slightly cooler than room temperature)

3/4 cup of pearl sugar


Using a stand mixer, dissolve the yeast in 1/4 cup of warm water, and allow to bloom for 10 minutes.  *If you don't get a foamy mixture after 10 minutes, your yeast is either bad, or old).


Add 1/2 cup of the flour, and the egg - mix to blend.


Cover the mixture with the remaining flour, but don't stir.  Cover the bowl in plastic wrap and allow to rest for 1 hour.


Add the second egg, the brown sugar, salt, vanilla and honey.  Using the paddle attachment on speed 1, mix until the dough forms a ball on the paddle - approximately 15 minutes.


Begin adding the butter, 1 tablespoon at a time, scraping if necessary.  Once the buttter has been completely added, mix for another 5 minutes.


Turn the dough out to a large, greased bowl, cover with plastic wrap and leave at room temperture for 4 hours, then refrigerate overnight.


Morning:  take the cold dough out of the fridge and add all of the pear sugar, mixing the dough by hand until the sugar is distributed as evenly as possible.


Divide the dough into 6 pieces.  Cover and let rise for 90 minutes, then use your waffle iron to cook for 2 minutes or more to achieve a light golden brown.


No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.