Liege Waffles

Liege waffles are a thing of beauty. Made with a yeast batter and Belgium pearl sugar, they are a small caramel coated delight. Prep time is roughly an hour, so they can still be made and consumed the same morning.

One important note, make sure you have Belgium NOT Swedish pearl sugar. 

Ingredients:

1/2 plus 2 tablespoons cup of warm milk (about 105°)

2 1/4 teaspoons instant yeast (packet)

2 tablespoons packed brown sugar 

2 sticks room temperature unsalted butter

3 large eggs

1 1/2 teaspoons vanilla extract 

2 1/2 cups all purpose flour 

1/2 teaspoon kosher salt 

Cooking spray

Begin by combining milk, yeast, and brown sugar. Allow for the yeast to bloom about 15 minutes. It should be nice and foamy. Add the rest of the ingredients, except the Belgian sugar and the spray oil, on the bowl of your stand mixer. Using a dough hook blend until a firm dough ball forms pulling away from the sides. Cover and allow about an hour or until the dough has doubled in size.

Divide the dough into 8 to 10 balls. Roll the balls in the Belgian sugar.

Spray your iron liberally with cooking spray. Carefully place a ball in the center of your preheated waffle iron.

It will not fill the iron. Check the waffle about 3 to 4 minutes for doneness. Adjust as needed. With tongs, carefully remove the waffle. It will be VERY HOT with the sugar caramelized on the surface. THEY CAN CAUSE SERIOUS BURNS.  Allow the waffles to cool. Top them with your favorite toppings. Enjoy.