Emily's Liege Waffles
prep time: 4 hours
cook time: 5 minutes
yield: 10 waffles
serving size: 1 waffle
3/4 c. whole milk, scalded and cooled to warm milk
2 Tbsp. water, warmed
1 1/2 tsp. sugar
2 tsp. instant yeast
2 large eggs, lightly whisked
1 c. unsalted butter, softened
3 Tbsp. honey
3 Tbsp. white sugar
3 tsp. vanilla
2 c. bread flour
1 1/2-1 3/4 c. flour
2 c. Belgian pearl sugar (purchased from a specialty store or Amazon)
Add the sugar to the milk and water and then and add the yeast, stirring to combine.
prep time: 4 hours
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cook time: 5 minutes
yield: 10 waffles
serving size: 1 waffle
3/4 c. whole milk, scalded and cooled to warm milk
2 Tbsp. water, warmed
1 1/2 tsp. sugar
2 tsp. instant yeast
2 large eggs, lightly whisked
1 c. unsalted butter, softened
3 Tbsp. honey
3 Tbsp. white sugar
3 tsp. vanilla
2 c. bread flour
1 1/2-1 3/4 c. flour
2 c. Belgian pearl sugar (purchased from a specialty store or Amazon)
Add the sugar to the milk and water and then and add the yeast, stirring to combine.
Allow the yeast to proof, or get foamy and puffy.
In a large bowl, beat together the butter and sugars.
In a large bowl, beat together the butter and sugars.
Add the eggs, honey and vanilla.
Stir together and add the yeast mixture.
Place in a standing mixer with the dough hook and add 2 cups of flour.
Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge.
The dough will need to sit on the counter and come back to room temperature to use.
Then punch down and knead in the pearl sugar.
Separate into 8-10 balls and place on a hot, greased waffle iron.
Cook until golden brown.
Serve with biscoff/nutella (and other yummy spreads), whipped cream and fresh berries - no syrup needed!
