Instructions: How to Vegan Liege Waffles
This video displays how to make liege waffles that are vegan. Of course if you don’t have vegan butter, eggs, and milk and want to use cow butter and milk and chicken eggs that works too, but making them vegan is really easy!
Part 1: Get ready. Before you begin, create your workspace.
If you have long hair, put it into a ponytail or a bun.
Clean the countertop with an all purpose cleaner and a cloth or paper towel.
Wash your hands with hot soapy water for at least 30 seconds.
Part 2: Get your materials ready.
To make pancakes, you will need:
An electronic stand mixer with a dough hook or a flat beater
Measuring cups (1 cup, ½ cup, ¼ cup)
Measuring spoons (1 tablespoon, 1 teaspoon)
A butter knife or any clean kitchen tool with a straight edge
An electronic waffle maker
A small saucepan (3-5 inches in diameter)
A spoon – wooden or metal
A small knife
A small bowl (can be as small as 5 inches +/- 2 inches in diameter)
Dish towel or cloth napkin
Pastry cutter (optional)
Part 3: Get your ingredients ready. Here are the ingredients that you will need:
3/4 cup oat milk
2 teaspoons yeast
2 tablespoon sugar
2 tablespoon egg replacer
¼ cup of water
12 tablespoons/ ¾ cup Earth Balance butter
3 1/2 cups all purpose flour
1 teaspoon sea or kosher salt
2 teaspoons vanilla extract
1 cup Belgian Pearl Sugar – can also use Turbinado sugar or another course sugar
Part 4: Make the dough
We will start by warming the milk. The ideal is 100°F – 115°F in temperature. Start by measuring out ¾ cup of oat milk and placing it in the saucepan. Turn the stove onto medium and place the saucepan on the burner. We want to heat the milk enough that it activates the yeast but doesn’t kill it – so we are going to check it continually if we don’t have a thermometer. If you put a drop on your wrist it should feel very warm.
Pour the milk into the mixing bowl. Measure out two teaspoons of yeast to add to the milk mixture. In baking it is important to be super precise so here is how we measure – we overfill the teaspoon with yeast so that it is full and has a mound on top. Flipping over a butterknife, we run the knife from one side to the other to make it precisely one teaspoon. Do this again, adding two teaspoons to the milk mixture. Use the same process, measuring out two level tablespoons of sugar and mix with the milk and yeast. This activates the yeast so that the waffle dough will rise!
We’re going to let the milk/yeast mixture sit for 5 minutes until it’s foamy.
While the yeast mixture is sitting, measure out 3/4 cup (12 tablespoons) of butter and place it in the saucepan. If you have a plastic bin for the butter use the leveling off method (overfill, scrape off the excess), to measure out ¾ cups. If you have sticks, use the tablespoon markers to count 12 tablespoons, and cut the butter at 12. Remove the foil and place in the saucepan
Turn the burner on to medium and place the saucepan on the burner. Let the butter melt, stirring it and breaking up the bigger pieces. The goal here is to not overcook the butter! We want to stop right when it’s melted.
Measure out 2 tablespoons of egg replacer and mix it with ¼ cup of water. Let it sit for about one minute.
Plug in the waffle iron to heat up
By now, the milk/yeast mixture should be foamy – If it doesn’t foam, your yeast could be dead! Pause this video and go to the store and get some fresh yeast!
If 5 minutes have passed, put the egg replacer and melted butter with the yeast/milk mixture. Fill two teaspoons of vanilla extract and 1 tsp of salt to add.
Put the mixer on the lowest speed, mixing all of these ingredients together.
Measure out one cup of flour at a time and sprinkle a little at a time into the bowl, waiting until mixed until placing more flour, until all 3 ½ cups have been mixed in, scraping the sides to combine.
Cover with a towel or napkin and put somewhere warm for 30 minutes. I put on the light in the oven and leave it in there.
Once the dough has risen, fold in the sugar in.
Cut into 10 pieces
Spray the waffle maker
Something to keep in mind: The goal is to have a somewhat crispy outside and a soft but cooked inside. Sugar will burn if over-cooked so we have to be careful! This might take a little experimentation!
Place one ball in the center and push down. I recommend cooking for 4 minutes.
Once a waffle is done, let cool on a rack. Top with local maple syrup!
Original of the video here