These are possibly the best waffles you can make. If you can plan in advance and have some patience you will be rewarded with a hand-held delicious breakfast treat.
- 1 1/2 tsp. active dry yeast
- 1/4 cup scalded whole milk at 110-115 degrees
- 2 Tbsp. + 2 tsp. of water at 110-115 degrees
- 2 cups King Arthur Bread flour
- 1 large room temperature egg, lightly beaten
- 1Tbsp. + 1 tsp. light brown sugar
- 3/4 tsp. salt
- 8 1/2 Tbsp. soft room temperature unsalted butter
- 1 Tbsp. honey
- 2 tsp. vanilla extract
- 3/4 cup Belgian Pearl Sugar – Turbinado will work in a pinch
- Place yeast, milk, and water into the bowl of a stand mixer. Stir for a few seconds to moisten the yeast.
- Add the egg and 2/3 of a cup of the flour. Mix to blend. Scrape down sides of bowl.
- Sprinkle remaining 1 and 1/3 cups of flour over the mixture, but do not stir it in. Cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).
- Add the brown sugar and salt with the other ingredients. Mix on low speed, just to blend.
- With machine on low, add honey and vanilla. Then add 2 Tbsp. of butter at a time. Mix 4 minutes at medium-low speed. Let the dough rest for 1 minute and then continue to mix for 2 minutes.
- Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours.
- Refrigerate for 30 minutes to allow the yeast respiration to be slowed down.
- Punch the dough down and place onto a piece of parchment paper. Fold into roughly a 5×5 square, wrap it up and place it in the fridge with a heavy weight on top. Refrigerate overnight.
- The next day, place the cold dough in a large bowl and add all of the pearl sugar to a bowl. Mix it into the dough by hand until the chunks are distributed evenly. Once mixed, divide the dough into 5 pieces of equal size.
- Shape each chunk into an oval ball and let it rise for 90 minutes.
- Cook at exactly 365-370 degrees for approximately 2 minutes. Carefully watch your iron, the sugar can burn easy and give an off taste to the waffle.
Source: Liege Waffle BlogTags: liege waffle, pearl sugar, yeast liege waffle, yeast waffle