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Liege Waffle Recipe

Name: Liege Waffle Recipe
Prep time: 2 h 30 min
Cook time: 5 min
Total time: 2 h 35 min
Yield: 12 servings
Ingredients: 1 cup milk (20 cl of milk or 200g); 2 1/2 teaspoons Lesaffre instant dry yeast (7g); 2 cups all purpose flour (250g); 2 cups cake/pastry flour (250g); 2 eggs; 6 tbsp. brown sugar (75g); 2 tsp. vanilla extract; 1 generous pinch of salt; 10 ounces butter (300g); 1 cup Waffle Pantry Belgian pearl sugar (225g)

12 servings

servings

2 hours 30 minutes

active time

2 hours 35 minutes

total time

Start Cooking

Ingredients

1 cup milk (20 cl of milk or 200g)

2 1/2 teaspoons Lesaffre instant dry yeast (7g)

2 cups all purpose flour (250g)

2 cups cake/pastry flour (250g)

2 eggs

6 tbsp. brown sugar (75g)

2 tsp. vanilla extract

1 generous pinch of salt

10 ounces butter (300g)

1 cup Waffle Pantry Belgian pearl sugar (225g)

Directions

Gently heat the milk to lukewarm temperature...

Gently heat milk to lukewarm temperature. Pour milk into a bowl and add yeast. Allow several minutes for the yeast to dissolve.

Combine the flour, eggs, brown sugar, vanilla extract and salt in bowl.

Using your mixer's dough hook, mix all the previous ingredients to form a dough.

Add room temperature butter to dough. The dough should now have a sticky texture.

Cover the dough in a bowl and let it rest for at least 2 to 3 hours. This will allow the dough's volume to double.

Once risen, gently mix to allow the air to be released from within the dough. Add Waffle Pantry Belgian pearl sugar to the dough.

Divide the dough into 12 roughly palm-sized balls and allow them to rest for 15 minutes.

Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. Monitor for doneness and preferred golden color.