Liège (Belgian Yeast) Waffles

Belgian liege waffles with berries and whipped cream


It was a dreary day today, here in New Jersey.  Rainy and windy, kinda blah and icky.  Yesterday wasn't any better.   I knew The Boy was off from work today and I thought, what a better way to spend a rainy day off than stuffing ourselves with waffles and taking a nap.  Naps.  Sounded good to me!

I have my buttermilk waffle game down pretty good.  I'll have to share my secrets on those soon, but I've always wanted to try these Liège waffles that I saw on "The Best Thing I Ever Ate" on The Cooking Channel.  They came out of a food truck somewhere, hot and steamy, chewier and richer than American waffles, with little pockets of caramelized sugar,and covered in whipped cream and berries.  Sigh.  Well, there's no waffle truck here in the Jersey suburbs, and when I want something...I get a little obsessed.  So, I looked at quite a few recipes on the Interwebs and decided to personalize one I found on The New York Times site with a little more sweetness to the dough and more butter.   Because butter.

This adventure took a little bit of advanced planning, since it calls for a specialized type of sugar and requires an overnight proofing in the refrigerator, but I was up for the challenge.  And remember, I'm obsessed.   I couldn't find Belgian pearl sugar in my local mega market, so I ordered it from our Interweb Overlord.  Not expensive.  Took two days to get here.  So, get some pearl sugar and lets do this thing. Don't be intimidated by the steps involved in making a yeast waffle (that used to be my biggest baking fear).   If you follow along,  step by step,  you'll be rolling in dough in no time!

 

Waffle Dough
 ½ cup whole milk
 ¼ cup water
 2 tbsp brown sugar
 2 tbsp honey
 2 ½ tsp active dry yeast
 2 large eggs at room temperature
 1 tbsp vanilla extract
 1 tsp kosher salt
 12 tbsp unsalted butter, softened
 8 oz Belgian Pearl Sugar (about 1 1/2 cups)
Mixed Berries
 1 cup strawberries, cut up
 1 cup blueberries (out of season, feel free to use the fozen fruit of your choice. Just thaw and drain them before adding sugar and lemon)
 Zest of one lemon
 Juice of 1/2 lemon
Whipped Cream
 1 cup heavy cream
 2 tbsp powdered sugar

Waffle Dough
1

Warm the milk and water in a small pan until warm to touch, about 110-115°. Pour into the bottom of your stand mixer. Add brown sugar, honey, and yeast and stir in. Let this sit for about 5 minutes. It will get foamy as your yeasty buddies get busy.

2

Whisk your eggs and vanilla together and stir into the mixer. Spoon in all but about 1 cup of your flour and, using the dough hook, mix it in, stopping occasionally to scrape the sides and incorporate all the flour. Add your salt now and mix in (if you add in your salt too soon it inhibits the yeast. Salt and yeast aren’t very good friends.)

3

With the mixer on low, add in your really soft butter about one tablespoon at a time, letting it mix in before adding the next bit. You can use a rubber spatula to kind of ease it in if you see the butter clump up.

Once all the butter is in, sprinkle on the rest of the flour and let the mixer go at low speed for 5 minutes or until the dough is glossy and all wrapped around the dough hook like a monkey hug.

4

Cover the bowl with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours, or until it’s about doubled in size. Deflate the dough and stir it a bit with a spoon. Recover with plastic and place in the refrigerator overnight. Go to bed. Dream of waffles. Tomorrow will be delicious!

5

Good Morning! Remove the bowl of dough from the refrigerator and place it back on the mixer. Now you’re going to mix in your pearl sugar. It won’t seem like it’ll all fit, but have faith. Just attach your dough hook, turn the machine on low, and give it a few whirls.

belgian pearl sugar in liege waffle dough

6

Plop the dough onto a lightly floured counter. You might need to knead it a few more times to get all the sugar in. Using a large knife or a bench scraper, divide the dough into 16 pieces.

liege waffle dough with scraper

7

Preheat your waffle iron. If yours has a temperature dial, put it on medium. Mine doesn't. I fly kinda wild. Turn your oven on at 200°. Place a wire rack on a baking sheet to keep your waffles warm when they're done.

liege waffle dough bowl of pearl sugar

8

I have a round waffle iron with 4 sections. Yours might be different. Adjust accordingly. Spritz your iron with a bit of non stick spray. Place a ball of dough in each section and close the iron. Cook for 4-5 minutes. Use tongs to remove the waffle. Don't use your fingers because those melty sugar bits are very hot. Place the waffle on the baking sheet and place it in the oven to keep warm.

9

Serve with fresh berries and whipped cream (simple directions below) or even with a drizzle of chocolate or a schmear of Nutella.

In the unlikely case that you have waffles left over, they're going to feel pretty gosh darn hard. You'll think you've really messed something up. Never fear, that's just the melted sugars hardening as they cool. When you want to eat more waffles, just rewarm them in the oven at 250° for about 10 minutes and they'll soften right up.

Strawberry and Blueberry Topping
10

This couldn't be simpler. Just place your chopped strawberries and whole blueberries in a bowl, sprinkle over the sugar, zest a lemon and squeeze in the juice of half the lemon. Toss gently and allow to sit while you make the waffles.

macerated strawberries and blueberries

Whipped Cream
11

You can do this is your stand mixer with the whisk attachment, in a large bowl with a hand mixer, or with a hand whisk if you're feeling good about your arm muscles this morning. Just pour in the cream, add the sugar, and whisk until you have soft peaks.

Add the berries and whipped cream to your waffles and get to it! Have a great rest of your day and don't forget to embrace the joy of a nap on your day off. You deserve it!

Ingredients

Waffle Dough
 ½ cup whole milk
 ¼ cup water
 2 tbsp brown sugar
 2 tbsp honey
 2 ½ tsp active dry yeast
 2 large eggs at room temperature
 1 tbsp vanilla extract
 1 tsp kosher salt
 12 tbsp unsalted butter, softened
 8 oz Belgian Pearl Sugar (about 1 1/2 cups)
Mixed Berries
 1 cup strawberries, cut up
 1 cup blueberries (out of season, feel free to use the fozen fruit of your choice. Just thaw and drain them before adding sugar and lemon)
 Zest of one lemon
 Juice of 1/2 lemon
Whipped Cream
 1 cup heavy cream
 2 tbsp powdered sugar

Directions

Waffle Dough
1

Warm the milk and water in a small pan until warm to touch, about 110-115°. Pour into the bottom of your stand mixer. Add brown sugar, honey, and yeast and stir in. Let this sit for about 5 minutes. It will get foamy as your yeasty buddies get busy.

2

Whisk your eggs and vanilla together and stir into the mixer. Spoon in all but about 1 cup of your flour and, using the dough hook, mix it in, stopping occasionally to scrape the sides and incorporate all the flour. Add your salt now and mix in (if you add in your salt too soon it inhibits the yeast. Salt and yeast aren’t very good friends.)

3

With the mixer on low, add in your really soft butter about one tablespoon at a time, letting it mix in before adding the next bit. You can use a rubber spatula to kind of ease it in if you see the butter clump up.

Once all the butter is in, sprinkle on the rest of the flour and let the mixer go at low speed for 5 minutes or until the dough is glossy and all wrapped around the dough hook like a monkey hug.

4

Cover the bowl with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours, or until it’s about doubled in size. Deflate the dough and stir it a bit with a spoon. Recover with plastic and place in the refrigerator overnight. Go to bed. Dream of waffles. Tomorrow will be delicious!

5

Good Morning! Remove the bowl of dough from the refrigerator and place it back on the mixer. Now you’re going to mix in your pearl sugar. It won’t seem like it’ll all fit, but have faith. Just attach your dough hook, turn the machine on low, and give it a few whirls.

belgian pearl sugar in liege waffle dough

6

Plop the dough onto a lightly floured counter. You might need to knead it a few more times to get all the sugar in. Using a large knife or a bench scraper, divide the dough into 16 pieces.

liege waffle dough with scraper

7

Preheat your waffle iron. If yours has a temperature dial, put it on medium. Mine doesn't. I fly kinda wild. Turn your oven on at 200°. Place a wire rack on a baking sheet to keep your waffles warm when they're done.

liege waffle dough bowl of pearl sugar

8

I have a round waffle iron with 4 sections. Yours might be different. Adjust accordingly. Spritz your iron with a bit of non stick spray. Place a ball of dough in each section and close the iron. Cook for 4-5 minutes. Use tongs to remove the waffle. Don't use your fingers because those melty sugar bits are very hot. Place the waffle on the baking sheet and place it in the oven to keep warm.

9

Serve with fresh berries and whipped cream (simple directions below) or even with a drizzle of chocolate or a schmear of Nutella.

In the unlikely case that you have waffles left over, they're going to feel pretty gosh darn hard. You'll think you've really messed something up. Never fear, that's just the melted sugars hardening as they cool. When you want to eat more waffles, just rewarm them in the oven at 250° for about 10 minutes and they'll soften right up.

Strawberry and Blueberry Topping
10

This couldn't be simpler. Just place your chopped strawberries and whole blueberries in a bowl, sprinkle over the sugar, zest a lemon and squeeze in the juice of half the lemon. Toss gently and allow to sit while you make the waffles.

macerated strawberries and blueberries

Whipped Cream
11

You can do this is your stand mixer with the whisk attachment, in a large bowl with a hand mixer, or with a hand whisk if you're feeling good about your arm muscles this morning. Just pour in the cream, add the sugar, and whisk until you have soft peaks.

Add the berries and whipped cream to your waffles and get to it! Have a great rest of your day and don't forget to embrace the joy of a nap on your day off. You deserve it!

Liège (Belgian Yeast) Waffles

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