Liege Waffles
These sweet liege waffles have a caramelized and crunchy exterior with a fluffy interior and a touch of fermented, yeasty flavor. They are studded with pearl sugar that cooks and melts down during the waffle iron cooking process, and creates an emphasized brioche flavor and dense texture.
Ingredients
- 3 Cups Bread Flour
- 1.5 Tablespoons light brown sugar
- 1 1/4 teaspoon fine sea sat
- 3/4 Cup whole milk warmed to 110 degrees F
- 2 teaspoons active dry yeast
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 12 Tablespoons salted butter melted
- 1 Cup Pearl Sugar
Instructions
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Warm milk to 110 degrees and add 1 teaspoon of granulated sugar. Then mix in yeast and allow to proof and get foamy for 10 minutes.
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In bowl of your stand mixer fitted with dough hook, place salt and brown sugar and salt. Mix and make a well.
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Add eggs, vanilla, and yeast mixture to flour. Then use dough hook to mix on medium speed until it is incorporated. It will slowly pull the flour from the sides of the bowl and mix into a dough.
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Slowly add in softened/ melted butter.
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Turn mixer to medium high and knead for 10 minutes, until dough is soft and elastic. It should pull away from the hook, but be sticky and soft.
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Remove to buttered bowl, cover, Allow to rise for two hours, until doubled.
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Then use a spatula or wooden spoon to gently deflate dough. Cover with Saran Wrap and leave in fridge overnight.
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The next morning, put dough onto a rectangle of parchment paper. Use hands to flatten and then add half of pearl sugar. Fold dough over and then add rest of sugar and fold again. Gently knead to work in sugar but don't overman or break sugar.
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Make 10 balls of dough by cutting 10 pieces of about 100 grams each rolling into a ball and setting on parchment to rise for 30 minutes.
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Heat waffle maker. Brush with butter. Place dough ball and close. Cook until ready.
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*You can keep oven at 200 degrees F while cooking waffles to keep the cooked ones warm. Then serve warm with syrup or fruit compote and whipped cream.