I usually make traditional waffles in the Toastmaster and freeze them for my family. My son likes to boast that he has homemade Eggo waffles for breakfast every morning. One day at the market, my son tried a sample of a sweet Liege waffle. He loved it. I loved it too. It reminded me of the waffles I would eat for breakfast when I studied in London. My flat mates and I would slather them with Nutella and jam. I found a rather time consuming yet authentic recipe from a fellow blogger. I couldn’t seem to find the author’s name, but I would be happy to give them full credit for the recipe because it’s fantastic. As long as you have a little patience, you won’t be disappointed.
- 1 1/2 teaspoons active dry yeast
- 1/4 cup scalded whole milk (110-115 degrees)
- 2 tablespoons + 2 teaspoons warm water (heated to 110-115 degrees)
- 2 cups bread flour
- 1 egg , lightly beaten at room temperature
- 11/2 tablespoons light brown sugar
- 3/4 teaspoons salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 tablespoon honey
- 2 teaspoons vanilla
- 3/4 cup belgian pearl sugar (I found on Amazon)
Place yeast, milk, and water into the work bowl of a stand mixer. Stir for a few seconds to moisten the yeast.
Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.
Sprinkle remaining 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 brown sugar and salt to the work bowl of a stand mixer. 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; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 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 the dough for an additional 30 minutes.
Punch down the dough and place it onto a piece of plastic wrap. Press the dough into a long rectangle. Fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.
The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. It will seem like a lot of sugar, but it’s supposed to be. Mix it into the dough by hand until the chunks are well-distributed. Once mixed, divide the dough into 5 pieces of equal size.
Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
Heat the iron to 420 degrees (approximately medium/high), place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.