Liege Waffles

Liege Waffles

 

 

Source: Tinkskitchen.com Original:  Unknown

 

 

Ingredients

 

• 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

 

Directions

 

1. Using a stand mixer, dissolve the yeast in 1/4 cup of warm water, and allow to bloom for 10 minutes.*If you do not get a foamy mixture after 10 minutes, your yeast is either bad, or old).
2. Add 1/2 cup of the flour, and the egg - mix to blend.
3. Cover the mixture with the remaining flour, but don't stir. Cover the bowl in plastic wrap and allow to rest for 1 hour.
4. 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.
5. Begin adding the butter, 1 tablespoon at a time, scraping if necessary. Once the butter has been completely added, mix for another 5 minutes.
6. Turn the dough out to a large, greased bowl, cover with plastic wrap and leave at room temperature for 4 hours, then refrigerate overnight.
7. 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.
8. 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.

 

 

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Notes:

 

May 22, 2016

I am not sure where the original recipe originates, there are about 100 different sites that claim ownership, I don't own this recipe, nor did I invent it.  I made the waffles, I loved the waffles, I took the photos - and here it is. 

 

If you go looking to buy pearl sugar after you make these, you probably should not get a 3 lb bag.  I have pearl sugar forever now.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey