Liège Waffles As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 16 waffles 1/2 cup (120 ml) milk, whole is ideal1/4 cup (60 ml) water2 tablespoons raw sugar, brown sugar or honey1 packet (7 grams or 2 1/2 teaspoons) active dry yeast2 large eggs, ideally at room temperature2 teaspoons vanilla extract3 2/3 cups (460 grams) all-purpose flour, divided1 teaspoon coarse or kosher salt14 tablespoons (200 grams or 7 ounces) unsalted butter, softened1 1/3 cups pearl sugar Calories DessertsKid-FriendlyBakingDairyEggsBreakfastIntermediateBudget-FriendlyBrunchGrainsSweetEuropeanCrispySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Warm milk and water together to lukewarm, or between 110 and 116 degrees F, and place in the bottom of a large mixer bowl. Step 2 Add sugar and yeast and stir to combine. Set aside for 5 minutes; the yeast should look foamy. Step 3 Whisk in eggs and vanilla, then stir in all but 1 cup flour using a spoon or the dough hook of a stand mixer. Step 4 Add the salt and mix to combine. Using the dough hook of a stand mixer, add the butter, a spoonful at a time, thoroughly kneading in each addition and scraping down the bowl as needed before adding the next until all of the butter has been mixed in. Step 5 Add remaining flour and knead with dough hook on low speed for 5 minutes, or until glossy. Step 6 Let the dough rise two ways, first at room temperature and then in the fridge, or vice-versa: Step 7 For room temperature first, cover bowl with plastic wrap and leave at room temperature for 2 hours; dough should double. Stir with a spoon or spatula to deflate into a mound, re-cover with plastic wrap and let chill in the fridge overnight, or up to 24 hours. Step 8 For fridge first, cover bowl with plastic wrap and leave in the fridge overnight, or up to 24 hours. The dough will not look fully doubled when you take it out. The day you’d like the make the waffles, bring the dough back to room temperature for 60 minutes, stir to deflate, and let rise again for another 1 1/2 to 2 hours. Step 9 Knead in the pearl sugar. Divide dough into 16 mounds. If it’s rather warm and greasy, return these balls of dough to the fridge while cooking. Step 10 Heat your waffle iron over medium heat. Place first ball of waffle dough on grid and cook according to waffle maker’s instructions. Cook until deeply golden all over, approximately 5 minutes, then carefully transfer with tongs or a fork to a cooling rack. Step 11 Repeat with remaining balls of dough, adjusting temperature of waffle iron as needed to get the color you want. Step 12 Keep waffles warm in a 200 degree oven if you plan to eat them right away. These waffles should always be eaten warm. Step 13 Serve with ice cream, whipped cream, Nutella, sliced fruit, or enjoy them plain. Chef’s notes If the dough is warm and greasy, you can return the dough balls to the fridge while cooking them off.The waffles will harden as they cool due to the melted sugar firming up, but will soften again when rewarmed.Consider making a double batch and freezing leftovers for later. Reheat in a 200 degree oven.
