1840s Liege Waffle Recipes

LIEGE WAFFLE RECIPE

Steps:

• Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let sit for about 5 minutes until the yeast begins to foam.
• Add 2 eggs, melted butter and whisk together with fork.
• Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.Place in a warm location, covered for 30 minutes.
• After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand. Divide dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.
• Preheat waffle iron for 10 minutes before cooking dough. Generously grease waffle iron using cooking spray. Cook one piece of dough at a time, placing dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. Cooking time will vary depending on heat level and waffle iron used. Watch carefully, as sugar will burn if cooked at too high temperature.
• Lay cooked waffles on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve, or serve immediately with toppings.

LIEGE BELGIAN WAFFLES WITH PEARL SUGAR

Steps:

• Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
• Preheat a waffle iron according to manufacturer's instructions.
• Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

1840S LIEGE WAFFLE

Steps:

• mix sponge together and let proof
• then add other flours salt and butter let rise until doubled about 1 hour in warm spot
• add baking soda and vinegar
• fold in egg whites
• spray pam on waffle iron.
• put on 2/3 cup batter which will be thick.
• sprinkle on topping sugar on top
• bake.

LIEGE WAFFLES

Steps:

• Special equipment: Good quality waffle iron with adjustable settings and that turns upside down, preferably cast iron.
• Put the flour in the bowl of a standing mixer fitted with a dough hook. Whisk together the eggs, and then add the milk, vanilla extract, vanilla seeds and honey in a large bowl. Add the mixture to the flour and mix for 1 minute. Add the yeast and continue to mix until the dough becomes smooth, about 5 minutes.
• Begin adding the butter, at low speed, piece by piece and continue mixing until it's incorporated into the dough. Add the salt, increase the speed to high and continue mixing until the dough becomes a shiny solid mass and totally pulls away from the bottom and sides of the bowl, 10 to 15 minutes. The dough needs to be very elastic, you shouldn't be able to break the dough when pulled. Add the sugar and mix until it is just incorporated, about 1 minute.
• Line baking sheets with parchment paper. Divide the dough into 48 even pieces, roll into balls, place on the parchment, cover with clean cotton towels and let rise in a warm area until almost tripled in size, anywhere from 1 1/2 to 3 hours.
• Heat the waffle iron to 400 degrees F. Lightly spray the waffle iron with nonstick spray or brush with melted butter. Cook the waffles until golden brown, about 2 minutes per side.

CANADIAN WAFFLE

Steps:

• Toast 1 whole-wheat waffle.
• Top with 1 slice cooked Canadian bacon, 1 over-easy egg (prepared with cooking spray), and a 1 tsp drizzle of maple syrup.

CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY

Steps:

• First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
• When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
• In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
• Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
• For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
• Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
• Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
• Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
• Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!

SAVORY LIEGE WAFFLE

Steps:

• for starter:.
• mix : 100 g flour , 100 g warm water , yeast , 4 g salt , sugar.
• mix all and rest for 2 hrs.
• for dough :.
• mix starter , warm milk and eggs completely then add mix of dry ingredient ( flour , corn flour , salt & spices ) . when dough is shaped add butter little at time until all mix with dough and dough be realistic .then rest the dough for 2 hrs .
• when dough be double in size puffed down dough , fold and transfer it to refrigerate for 1 hr rest .
• fold dough again and rest for 1 hr .
• take out the dough and divide equal size ball and rest 90 min .
• warm up waffle iron machine for 5 min and transfer dough to machine and bake for 5 min at medium heat then addition 2 min to maximum heat .
• transfer waffles to rack , and serve .
• enjoy.

LIEGE WAFFLE RECIPE / LIèGE GAUFRE RECETTE

Steps:

• Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.
• Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.
• Sprinkle remaining flour over the mixture, but do not stir it inches Cover and let stand 75-90 minutes (at the end of that time, you'll notice the batter bubbling up through the cover of flour).
• Add brown sugar, salt, and baking powder* ( * while baking powder is not a traditional ingredient, it provides a slightly more modern texture. If you like, omit the baking powder and add 1/2 teaspoons more yeast.) to the workbowl of a stand mixer. Mix on low speed - just to blend.
• With machine on low, add honey and vanilla. Then add 2 tablespoons of butter at a time. Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to Step 6.
• Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.
• REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.
• Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds - like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.
• The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. It will seem like a lot of sugar, but it's supposed to be :) Mix it into the dough by hand until the chunks are well-distrubuted. Once mixed, divide the dough into 5 pieces of equal size.
• Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
• If you have a professional waffle iron (meaning: it's cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you'd like to add some fruit or a dusting of powdered sugar; they're quite sweet on their own.
• If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.