Liège Waffles
A recipe straight from Liège bakery, Une Gaufrette Saperlipopette. These authentic Belgian waffles are carmelized and crispy on the outside and have a sweet, soft dough inside.
Equipment
- Waffle Iron
Ingredients
- 4 cups flour
- 2 eggs room temperature
- 1/2 Tbsp dry yeast
- 2 sticks plus 1 1/2 Tbsp butter room temperature
- 1 cup milk lukewarm
- 3/4 Tbsp salt
- 2 Tbsp granulated sugar
- 1 1/4 cup pearl sugar available online or at specialty stores
- 1 tsp vanilla extract or seeds of 1 vanilla bean
- 1/2 Tbsp cinnamon optional
Instructions
- Add yeast to lukewarm milk and let bloom for 10 minutes.
- In a stand mixer, fitted with a paddle attachment, add the eggs and mix 3 - 5 minutes. Add the milk and yeast to the eggs.
- Slowly add in the flour, followed by the salt, granulated sugar, and vanilla. The dough will be extremely thick.
- After all the dry ingredients are thoroughly combined, add the room temperature butter in small chunks.
- Cover the dough with a dishcloth and let rest for 30 minutes.
- After 30 minutes, add the pearl sugar and gently knead until incorporated.
- Cover with dishcloth again and let rest for 2 hours.
- After 2 hours, preheat waffle iron. Do not grease the waffle iron. Portion the dough between 3.5 and 4.5 ounces (about 1/2 cup).
- Cook for 3 - 5 minutes, until the dough is cooked and the outside is crunchy and caramelized. They are best right out of the waffle iron.
Notes
Waffles can be kept in an airtight container at room temperature or in the refrigerator for a few days. If kept in the refrigerator, pop in the microwave for 30 seconds.
This recipe is adapted from it's original form from online magazine Taste. The recipe is courtesy of Eric Michaux’s, owner of Une Gaufrette Saperlipopette in Liège, Belgium