Give these Belgian Liège waffle recipe a chance. You won’t regret it!
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I had the good fortune of enjoying (a lot of) waffles during my visit to Brussels, Belgium many years ago. I always ordered the same thing, waffles topped with melted chocolate. And I remember feeling overwhelmed with sweetness every time I finished a whole piece, swearing to myself that I would never eat another waffle in my life again. Then the next day would come, and I would find myself in a waffle shop again, as if forgetting the last one that I ate the day before. I’ve never tasted waffles that could match those waffles in Belgium, until I tasted San Francisco’s Blue Bottle Coffee Liège waffles. Their waffles have crisp edges and are soft, light, and caramelly, all at the same time. They also used Belgian pearl sugar, large nibs of sugar that doesn’t readily melt and remains crisp when baked. Since I cannot travel to San Francisco all the time, much less to Belgium, I decided to make my own Belgian waffles, more specifically Liège waffles. I promise you that these have crisp edges and are soft, light, and caramelly!
Make “eat” home! Try this and let me know what you think.
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► Belgian Waffle Recipe (Liège Waffles)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
3 large eggs, at room temperature
1 teaspoon vanilla bean paste
¼ cup whole milk
½ cup (1 stick) butter
½ cup Belgian pearl sugar
In a large bowl, add all-purpose flour, sugar, salt and instant yeast.
In a medium bowl, add eggs and vanilla bean paste. Beat well.
Heat up milk in a small saucepan on medium. When it starts to steam, add butter and stir to melt the butter thoroughly. Remove from the heat and cool the milk and butter mixture until it’s just warm, about 110-115F.
Add the eggs and vanilla bean paste mixture to the dry ingredients and mix. Add the warm milk and butter mixture. Mix well. Cover the bowl with a plastic wrap and place in a warm area (about 80-90F) for 1 to 1 ½ hours until the mixture has doubled in volume. The yeast will produce a lot of gas that will fill the dough and let it rise.
Add the pearl sugar into the dough and mix to distribute the sugar evenly. Rest the dough for 15-30 minutes.
Preheat the waffle maker and spray it with non-stick spray. Scoop in ¼ cup of the dough. Close the lid and cook for 2 ½ minutes. Repeat until all the dough has been cooked. Serve warm.
When adding salt and instant yeast into the bowl of dry ingredients, place the salt away from the instant yeast. The salt may kill the yeast when they come in direct contact.
A perfect place to ferment dough is a turned-off oven with the lights on.
I used a regular mini waffle maker to make these waffles. Ideally, you’ll use a belgian waffle maker which produces waffles that are larger, thicker and have deeper pockets.
You can store leftover waffles in the refrigerator. Warm them up in the microwave for 15 seconds prior to serving.
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