Liège Style Waffles
Yield: 16 Waffles Author: Karen Kerr
Liège Waffles are a sweet, chewy, buttery, thick waffle made with a brioche-like
yeasted dough.
INGREDIENTS
1/2 cup (120 ml) milk
1/4 cup (60 ml) water
2 tablespoons brown sugar
2 1/2 teaspoons instant yeast (I used SAF Gold)
2 large eggs, at room temperature
2 teaspoons vanilla
3 2/3 cups (460 grams) all purpose flour
1 teaspoon kosher salt
14 tablespoons (200 grams) unsalted butter, softened
1 1/3 cups pearl sugar, Swedish (which is what I used) or Belgian (which is
more authentic)
INSTRUCTIONS
1. Warm the milk and water to lukewarm, about 110 degrees F, and pour into
the bowl of a stand mixer. Add the brown sugar and the yeast and stir.
2. Add the eggs and vanilla and whisk. Add all of the flour, holding back
about a cup, and stir with a dough whisk or the dough hook. Add the salt
and stir again.
3. Place the bowl on the stand mixer, and, using the dough hook, begin to
add the butter, one tablespoon at a time. Be sure to incorporate each
tablespoon of butter before adding the next one. This might take a long
time, but that's okay. You don't want to shortcut this step.
4. Once all of the butter is incorporated, add the rest of the flour and knead
for about five minutes, until smooth and shiny.
5. Cover the bowl with plastic wrap and let rise at room temperature, about
two hours, until doubled. Deflate the dough, cover it again, and let rise in
the refrigerator overnight, up to 24 hours.
6. When you are ready to make the waffles, knead in the pearl sugar until
evenly distributed.
7. Divide the dough into 16 evenly sized pieces and form them into balls. I
recommend keeping the uncooked balls of dough covered with plastic
wrap in the refrigerator while you bake each waffle so that the butter does
not weep out of the dough.
8. Heat your waffle iron to medium high heat. If your waffle iron is nonstick,
there is no need to oil it. Place the first ball of dough onto the waffle plate,
close the iron, and cook for about 5 minutes, until there is no steam and
the waffle is a deep golden brown. As you are baking the waffles, you can
adjust the heat and cooking time as you get used to how they bake.
9. Serve the waffles immediately, as they emerge from the waffle iron. You
can keep them warm in a 200 degree F oven for a bit, but not too long.
10. Wrap leftovers individually in plastic wrap and freeze. Warm each waffle,
unwrapped, for 20 to 30 seconds in the microwave.
11. Serve plain or with whipped cream, ice cream, and/or fruit.
Calories Fat (grams) Sat. Fat (grams) Carbs (grams) Fiber (grams)
279.41 11.14 6.61 40.61 0.94
Net carbs Sugar (grams) Protein (grams) Sodium Cholesterol
(milligrams) (grams)
39.67 18.11 4.37
148.04 50.56
https://www.karenskitchenstories.com/2017/03/liege-style-waffles.html
:
