Liege Waffles

Liege Waffles

from Smitten Kitchen

Note: This recipe will take two days to make, due to three rise times and bringing back to room temperature. Keep this in mind when planning your waffles.

1/2 cup whole milk
1/4 cup water
2 tablespoons raw sugar (or you could use brown sugar)
2 1/4 teaspoon (1 packet) active dry yeast
2 large eggs, room temperature
2 teaspoons vanilla extract
460 grams (3 2/3 cups) all-purpose flour, divided
1 teaspoon kosher salt
14 tablespoons unsalted butter, softened
1 1/3 cups pearl sugar (I used the medium-sized pearls but I’ve also had success with the small pearls, too)

MAKE THE DOUGH

Warm the milk and water together to lukewarm (between 110 and 116℉, and place in the bottom of a standing mixer bowl. Add the sugar and yeast over top and stir to combine. Allow the mixture to sit for 5 minutes until it becomes thick and foamy.

Whisk in the eggs and vanilla, then stir in all but 120 grams (1 cup) of flour using the dough hook on the standing mixer on the lowest speed. Scrape down the bowl as you get the flour to just mix in and disappear. Add the salt and mix to combine.

With the mixer running on the lowest speed add the butter, a tablespoonful at a time, thoroughly kneading in each addition and scraping down the bowl as needed. It is important to do this before adding the next bit of butter, as we are building what is basically a brioche dough. It will feel like it’s taking forever and, honestly, it kind of is, but it really pays off in the final product. Once all the butter has been incorporated, add the remaining 120 grams of flour and knead with the dough hook on low speed for 5 minutes, or until glossy.

RISE #1

Remove the mixing bowl from the mixer and cover it with plastic wrap. Allow to rest at room temperature for 2 hours; the dough should double in size.

RISE #2

Once doubled, Stir with a wooden spoon or spatula to deflate the dough and gently form it into a mound, re-cover with plastic wrap and let chill in the fridge overnight (or up to 24 hours).

RISE #3

When you are ready to make the waffles, bring the dough back to room temperature for 60 minutes, stir to deflate and let rise again for another 1 1/2 to 2 hours.

MAKE THE WAFFLES

After te 3rd rise, knead in the pearl sugar in the standing mixer with the dough hook on the lowest speed. It’s going to seem like way too much for the dough, but I promise it will work out. Remove the dough from the bowl and turn out onto an un-floured counter or large cutting board. If any pearl sugar has yet to be incorporated, you can knead it into the dough directly on the board.

Using a bench scraper, divide the dough into 16 equal pieces. While you cook each piece, keep the other dough mounds covered lightly with plastic wrap on your counter/board.

Preheat your oven on the lowest oven temperature setting - this will allow you to keep your waffles warm and prevent the sugar from hardening like a rock when you bite into them. These waffles should only be eaten warm.

Turn your Belgian waffle iron onto medium-high heat. I use this waffle maker, as it is a more traditional shape and depth for Belgian waffles. It also has a non-stick surface, which is perfect since the sugar in these will most definitely caramelize and it will ensure easy waffle-removal and cleaning.

Working in batches of 2-4 waffles at a time, cook until deeply golden all over, about 5 minutes, then carefully transfer to a cooling rack on a rimmed cookie sheet. Remember, they’re loaded with molten sugar and therefore very hot. Repeat with remaining balls of dough, adjusting the temperature of your waffle iron as needed to get the desired deep golden color you want. You’ll find the waffles will become more glossy and caramelized as you go on - this is the best part!

Once all the waffles have been cooked, serve warm with your favorite toppings. I like straight-up maple syrup, but you could do fruit, whipped cream, peanut butter, Nutella… let your imagination run wild.

Keep leftover waffles (should you not inhale them all in one go) in a freezer-safe Ziploc bag. When ready to reheat, place them in a 200℉ oven for 15 minutes, or until warmed all the way through.