Belgian Liège Waffles
Dense, chewy and caramelised, Belgian waffles take your taste buds to a whole new level. Belgian waffles are rich and intense, stretch, layered and semi-crunchy. The crunch is because of the Belgian pearl sugar – the main ingredient here. Although these waffles are a little more time to consume than your regular home-made waffles, this buttery brioche like the dough is something everyone should try at least once in their life.
- 2 cups all-purpose flour
- 1 1/2 tbsps brown sugar
- 2 tsps instant dry yeast
- 1/2 tsp salt
- 1/3 lukewarm milk
- 2 eggs
- 1 tsp vanilla extract
- 1 cup melted butter
- 1 cup Belgian pearl sugar
- In a bowl, combine flour, brown sugar, yeast, and salt. Use a whisk, fork or stand mixer to mix together.
- Pour in lukewarm milk and mix together for about 30 seconds.
- Add in the eggs one at a time, and mix until well incorporated.
- Add in vanilla extract, and then add in butter gradually until your batter is smooth.
- Note: Batter will be thick and sticky
- Let your dough rise for about an hour. (If you are putting it in the fridge overnight, this is when you do so after your dough has risen)
- Stir in Belgian pearl sugar and let the dough rise an additional 15 – 20 minutes.
- Separate dough into equal sized balls.
- Preheat waffle iron and brush with butter and cook one ball of dough at a time. Cook until golden brown on each side.
PS: Be very attentive when lifting waffles out of waffle iron. Use a fork or tong, as waffles are very hot and can burn your fingers from the melted caramel.