These traditional Belgium Liege waffles are our standard Christmas breakfast. I can make the dough the day before and they just take a few mins in the morning to cook up and serve.
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I’ve changed and adjusted this recipe many times over the years. This is the latest, simplest and IMO the best yet!
Belgian Liege Waffles
1 Tbsp active dry yeast
1 tsp granulated sugar
3/4 C whole milk warmed, 110-115 degrees
2 lrg eggs room temperature, lightly beaten
1 Tbsp vanilla
3 Tbsp packed light brown sugar
3 1/2 C Bread flour
1 1/2 tsp salt
2 Tbsp honey
1 C butter softened
1 1/2 C Belgian pearl sugar not Swedish pearl sugar
Place yeast, sugar and milk into your mixer and proof yeast 5-10 mins
Add the egg, vanilla, honey, 2 1/2 C flour, brown sugar and salt and mix until cohesive
add butter 4 Tbsp at a time kneading until totally incorporated
Add the rest of the flour and knead 5-10 mins
Cover and let rise until doubled in size, around 2 hours.
Then knock the dough down and wrap the dough in plastic wrap, 2-3 times around
refrigerate the dough overnight, 8-24 hours.
The next day, let the dough come to room temp, about an hour and knead in all the pearl sugar
Once mixed, divide the dough into 12-13 pieces of equal size.
Cook in a waffle iron for about 4 mins at 360 degrees (see note for regular waffle iron)
Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with with bananas, blue berries, nutella, cookie butter, ice cream, or plain with some powdered sugar!
you can keep the cooked waffles warm in an oven at 200 degrees while you cook them all so they will all be ready to serve at the same time
Sugar burns at 375, so you want to cook your waffles at 365-370 degrees! Use a waffle iron with a temperature gage or a stove-top one like mine.
Stove top waffle iron – Stove top temperates range from 200 – 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler). OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins.
Traditional home waffle irons – because they tend to be so hot they will burn the sugar without some tweaking – when they are at full heat put the waffle dough ball in the iron, leave for 1 min, then turn off the waffle iron for the last 3. Then plug it back and and bring back to full heat for the next batch.
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ASHLEE MARIE is all about from-scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I’m self-taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you’ve always dreamed of making
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