* Exported from MasterCook *
Waffles, Liege
Recipe By : Malin Elmlid
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons brown sugar -- light
1 3/4 teaspoons active dry yeast
1/3 cup water -- lukewarm
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract -- pure
2 sticks unsalted butter -- melted Note 1:
1 cup Belgian pearl sugar -- see Note
Malin Elmlid bartered her bread for Belgian pearl sugar, the key
ingredient in these Liège-style waffles: The smooth balls of sugar
add pops of sweetness and caramelize to make the exterior crisp.
Elmlid sometimes flavors her waffles with saffron, but the
vanilla-scented ones here are more traditional.
Note 1: (about 1C), plus more for brushing
Active: 35 mins
Total: 2:35
In a small bowl, whisk the brown sugar and yeast into the lukewarm
water and let stand until foamy, about 5 minutes. In the bowl of a
standing mixer fitted with the paddle, mix the flour with the salt.
Make a well in the center of the bowl and pour in the yeast mixture.
Mix at medium speed until shaggy, about 1 minute. Add the eggs one at
a time, mixing for 20 seconds between each. Whisk the vanilla with
the 1 cup of melted butter. With the mixer at medium-low, gradually
mix in the butter until smooth; the batter will be thick and very
sticky. Cover the bowl with plastic wrap and let the batter rise in a
warm place until doubled in size, about 1 hour and 45 minutes.
Stir the pearl sugar into the risen batter. Cover again and let rest
for 15 minutes.
Preheat the oven to 250F. Preheat a Belgian waffle iron and brush it
with melted butter. Gently stir the batter to deflate. Using about 2
tablespoons of batter for each, cook the waffles according to the
manufacture's directions until they are golden and crisp; brush the
waffle iron with melted butter as needed. Transfer the waffles to
plates or keep them warm in the oven, then serve.
Make Ahead: The batter can be prepared through Step 1 and
refrigerated overnight.
Notes: Belgian pearl sugar is available at specialty shops and at amazon.com.
Review: Made these for Easter brunch. Topped them off with
strawberry, banana and chocolate syrup. They were amazing! Tasted
just like the ones in Brussels.
Review: These were amazing .Made as dessert for friends and everyone
loved them. Didn't have pearl sugar but found a DYI recipe and it was
great . Also made them in regular waffle iron.
Review: Um, these were amazing.
Review: When you say these can be made ahead by preparing through
step 1, do you mean do the full rise and then put in the refrigerator
overnight? Or to do the rise in the refrigerator overnight?
Review: Like being in Brugges! This is my second time making them
and wouldn't change a thing. You can get the Belgian Pearl sugar at
Cost Plus World Market. In fact, I got the sugar first, then found
this recipe. Exactly what I wanted. Thanks!
S(Internet address):
https://www.foodandwine.com/recipes/liege-waffles
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Per Serving (excluding unknown items): 226 Calories; 13g Fat (49.7%
calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber;
71mg Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2021 - 0919