Belgian Liege Waffle Recipes

AUTHENTIC BELGIAN LIèGE WAFFLES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast *.If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.
• Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.
• Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one tablespoon at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer it to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).
• When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you're folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.
• If you cold fermented the dough, the next day, remove the dough from the fridge and allow the dough to come to room temp (about 2 hours).
• Remove the dough from the bowl and place it on a lightly floured board. Flatten the dough out into a rectangle and spread out 1 1/2 cups of pearl sugar. Fold the bottom third up and then the top third on top of that. Press down and add the rest of the pearl sugar. Fold the sides up to form a rectangle. Slowly cup the dough and roll it out into a log about 12-14" long Divide the dough into 12 pieces, shape into balls, flatten slightly into round discs, and place on a parchment-lined pan. Cover with lightly sprayed plastic wrap.
• Heat up your Belgian waffle maker. Since all makers are different, you'll have to fiddle around with yours. I would advise starting off on low and increase the temperature a little at a time until you find the correct setting that will caramelize your sugars and cook your waffles to the perfect golden caramel brown. Spray the iron with non-stick spray and place a round of dough in the center of your waffle maker. Close and cook until the waffle puffs up, cooked through and the sugar pearls are caramelized. Carefully remove from the maker, and serve immediately or place it on a cooling rack.

GAUFRES DE LIèGE (LIèGE BELGIAN WAFFLES)

Steps:

• Combine the lukewarm water, brown sugar, and active dry yeast in a mixing bowl. Whisk all the ingredients then let them rest for about 5 minutes and/or until the mixture is foamy.
• In a separate mixing bowl that can be used with a standing mixer, combine the all-purpose flour and salt. Mix for about 30 seconds at medium speed.
• Make a "well" in your dry mixture and then pour in the yeast mixture in the middle. Mix for 1 minute at medium speed. #SpoonTip: The "well" in the dry mixture is made so the dough when mixed will incorporate the yeast mixture in a manner that will result in the batter resembling "crumbly". If your batter is thick, you may want to start over.
• Add 1 egg to the mixture and once again mix at medium speed for about 30 seconds. Repeat this step two more times with the remaining 2 eggs. At this point your dough should look quite sticky and chunky.
• While the mixer is still running, melt the two sticks of unsalted butter. Then combine the melted butter with the vanilla extract, and pour this butter mixture into the flour mixture while again still mixing. Mix for about another minute. Make sure to pour in the butter mixture SLOWLY (if you pour it in too quickly you will end up with super soggy waffles).
• Once all the mixing is complete, cover the bowl with plastic wrap and let the dough rest (or proof) for about 1 hour and 45 minutes. This is so the dough can rise and the yeast can work its magic.
• After the dough has risen, add 1 cup of Belgian Pearl Sugar and fold the sugar into the batter. The dough will be VERY sticky, but make sure to really integrate the sugar.
• Prepare your waffle iron. Once it's ready and hot enough, brush some melted butter on both sides of the waffle iron. Then place about 1 cup of waffle batter on the lower portion of the waffle iron and lock in place.
• Cook waffles for about 3-5 minutes, or whatever standard timing your waffle maker has programmed. Take your waffle out and enjoy! #SpoonTip: For Waring waffle makers, like the one used in the video, it takes about 3 1/2 minutes to cook these waffles.

BELGIAN "LIEGE" WAFFLE

Steps:

• The day before, place into the bowl of a stand mixer. 1/2 pkg Active Dry Yeast 1/4 cup Whole Milk at 110-115 degrees 1/6 Cup Water at 110-115 degrees Stir for a few seconds to moisten the yeast. Now add: 1 Large Eggs room temp. and lightly beaten 1/2 cup Bread flour Mix to blend. Scrape down sides of bowl Sprinkle an additional: 3/4 cup Bread flour Over the top, but DO NOT stir it in Cover and let stand 75-90 minutes ( the batter will bubble up through the cover of flour). Then add: 1/2 Tbsp Light Brown Sugar 3/4 tsp Table Salt 3/4 tsp Baking Powder Mix on low speed to blend. With machine on low, add: 1 Tbsp Honey 1/2 Tbsp Vanilla Then add just 2 Tbsp AT A TIME: 1/2 Cup Butter soft room temperature Let it mix for a few minutes after the last Tbsp of butter. The dough should be elastic and a little sticky. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 2 hours. This step is crucial for developing the flavor. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO NEXT STEP 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 scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT. The next day, place the cold dough in a large bowl and add: 1/3 to 1/2 cups Belgian Pearl Sugar. Mix the sugar into the dough by hand until the chunks are well-distributed. Once mixed, divide the dough into 5 pieces of equal size. Let each rise (covered loosely in plastic wrap) for 90 minutes. I cook them on medium high for about 30 secs then reduce the heat to low. They should be gooey in the middle and cooked on the outside.