I've wanted to make Belgian Liege Waffles for a long time but I was a bit hesitant as a lot of the recipes I came across required overnight proofing but this recipe from Baker Bettie not only does it not require overnight proofing, it's super easy and yields a dozen of the most amazing and delicious waffles! The link to Baker Bettie's original recipe can be found here.
I did however reduce the amount of pearl sugar in the recipe and made it even more simple by preparing the dough in my bread machine.
Ingredients:
Milk, warm 1 cup / 237 ml
Active dry yeast 2.5 tsp / 7 g
Granulated sugar 1/4 cup / 49 g
Butter, melted and cooled 1/3 cup / 73 g (I used salted)
Eggs 2
Salt 1 tsp / 6 g
All-purpose flour 4 cups / 476 g
Pearl sugar 1 cup
Warm milk in the microwave for 1 min. Stir in yeast and set aside.
In pan of bread machine, add flour, melted butter, sugar, salt and eggs. Run dough mode of your bread machine according to the manufacturer's instructions.
Remove dough from bread machine to a lightly floured surface and knead in pearl sugar till evenly distributed. Dough will be quite sticky.
Divide the dough into 12 pieces. Cover and rest 10 mins.
Heat up waffle maker or iron.
Place a piece (or pieces) of dough into the waffle maker and cook till golden brown.
Dust with powdered sugar and serve immediately.
Store uneaten waffles in a ziplock bag in the freezer for up to 3 months. Rewarm in toaster oven or oven before serving.
That's too many waffles said no one ever.
Everyday I'm waffling!
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