This is definitely a weekend recipe. Why? Because it takes a minimum of overnight prep, and a lot of watching of the waffle iron (because these waffles are LOADED with sugar, and a special type you might have to pick up from Amazon at that). 

Are they worth it? They were pretty sweet, and I’m not entirely sure they turned out properly, but the result was pretty damn neat. (I am sure there is someone here who has more experience with these waffles who can tell me if I fucked up.)

Liege Waffles

Ingredients

  • .5 c whole milk
  • .25 c water
  • 2 T brown sugar
  • 1 package active dry yeast
  • 2 large eggs at room temperature
  • 2 t vanilla extract
  • 3 2/3 c flour
  • 1 t sea salt
  • 14 T butter, softened to room temperature, and separated into quarters
  • 1 1/3 c pearl sugar (you can find this on Amazon easy)

Take your milk and water, heat until lukewarm, and then add your brown sugar and active dry yeast, letting sit about five minutes, until foamy. Whisk together your eggs and vanilla, add the milk in, and then slowly add all but one cup of flour, and mix until well combined. Add the salt in, and mix until combined again

If you have a stand mixer, this is the part where I hate you, as you have things significantly easier – all you have to do is use a dough hook here. The rest of us, in adding in the 14 T of butter, will have to knead it in by hand. It’s going to take a long ass time, but the stretchy dough that results is worth it. Then, work in your last cup of flour. 

I used the fridge first method for making the dough rise – check the linked recipe for the other method. Take your dough, cover it with plastic wrap, and then put in the fridge for a minimum of overnight. The day you want to make the waffles, bring to room temperature for an hour, stir the dough to deflate it, and then let it rise for another two hours (see the difference between pics five and six). 

Once you’re ready to cook the waffles, knead in the pearl sugar. It’s gonna seem like a fuck of a lot, and it is. Trust me. You can do it, and it’ll be worth it. Heat your waffle iron while you’re doing this. Once the iron’s ready, break off a small piece of dough, stretch it out a bit, and cook until golden brown (usually about the same time as instructed by your waffle iron instructions). 

Keep any waffles you make warm (ideally in a 200 degree oven), and then enjoy the molten sugar caramelized amazingnes.

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