Belgian Liege Waffle

  1. The day before, place into the bowl of a stand mixer.
  2. 1/2 pkg Active Dry Yeast
  3. 1/4 cup Whole Milk at 110-115 degrees
  4. 1/6 Cup Water at 110-115 degrees
  5. Stir for a few seconds to moisten the yeast.
  6. Now add:
  7. 1 Large Eggs room temp. and lightly beaten
  8. 1/2 cup Bread flour
  9. Mix to blend. Scrape down sides of bowl
  10. Sprinkle an additional:
  11. 3/4 cup Bread flour
  12. Over the top, but DO NOT stir it in
  13. Cover and let stand 75-90 minutes ( the batter will bubble up through the cover of flour).
  14. Then add:
  15. 1/2 Tbsp Light Brown Sugar
  16. 3/4 tsp Table Salt
  17. 3/4 tsp Baking Powder
  18. Mix on low speed to blend. With machine on low, add:
  19. 1 Tbsp Honey
  20. 1/2 Tbsp Vanilla
  21. Then add just 2 Tbsp AT A TIME:
  22. 1/2 Cup Butter soft room temperature
  23. Let it mix for a few minutes after the last Tbsp of butter. The dough should be elastic and a little sticky.
  24. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 2 hours. This step is crucial for developing the flavor.
  25. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO NEXT STEP
  26. This is essential. The yeast respiration must be slowed before continuing.
  27. Stir the dough down (meaning: gently deflate the gases from the dough by pressing on it with a rubber scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT.
  28. The next day, place the cold dough in a large bowl and add:
  29. 1/3 to 1/2 cups Belgian Pearl Sugar.
  30. Mix the sugar into the dough by hand until the chunks are well-distributed. Once mixed, divide the dough into 5 pieces of equal size. Let each rise (covered loosely in plastic wrap) for 90 minutes.
  31. I cook them on medium high for about 30 secs then reduce the heat to low. They should be gooey in the middle and cooked on the outside.

yeast, milk, water, egg, bread flour, brown sugar, salt, baking powder, honey, vanilla, butter, sugar

Taken from www.epicurious.com/recipes/member/views/belgian-liege-waffle-51700611 (may not work)

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