Description
A delightful recipe for authentic Liege waffles, known for their rich, buttery taste and crunchy exterior from caramelized pearl sugar.
Ingredients
- All-purpose flour: 500 grams (4 cups)
- Active dry yeast: 10 grams (2 teaspoons)
- Warm milk: 250 milliliters (1 cup)
- Eggs: 2 large eggs
- Sugar: 100 grams (1/2 cup)
- Butter: 150 grams (10 tablespoons), melted
- Vanilla extract: 1 teaspoon
- Pearl sugar: 150 grams (3/4 cup)
Instructions
- Activate the yeast by mixing warm milk with active dry yeast and letting it sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together all-purpose flour and sugar, then create a well in the center.
- Pour in the activated yeast mixture, along with eggs, melted butter, and vanilla extract. Mix until a sticky dough forms.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour until doubled in size.
- Gently punch down the dough, fold in the pearl sugar, and divide into portions of about 1/2 cup each, shaping them into balls.
- Preheat the waffle iron and lightly grease it if necessary. Place a portion of dough onto the iron, close the lid, and cook for 3-5 minutes until golden brown.
- Remove the waffles and place them on a wire rack to cool slightly before serving with your favorite toppings.
Notes
- Ensure your yeast is fresh for the best rise.
- Allow the dough to rise properly for light and fluffy waffles.
- Avoid over-kneading the dough to prevent toughness.
- Do not open the waffle iron too soon to avoid sticking.
- Store leftovers in an airtight container for up to 2 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 waffle
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Liege waffles, Belgian waffles, dessert, breakfast, homemade waffles