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liège waffles

by deb
Yield: 10 wafflesPrep: Prep: 20 minutesCook: Cook: 5 minutes per waffleTotal: Total: 3 hours including rise time
Source: http://smittenkitchen.com/2015/05/liege-waffles/

Ingredients

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protein
  • ○2eggs
dairy
  • ○1/4 cupwhole milk(lukewarm)
  • ○14 tablespoonsunsalted butter(at room temperature)
grain
  • ○2 cupsall-purpose flour
pantry staple
  • ○1/2 teaspoonfine sea or table salt
  • ○1 teaspoonvanilla extract
  • ○1 cuppearl sugar
  • ○2 teaspoonsactive dry yeast
  • ○1 tablespoongranulated sugar

Instructions

  1. In a small bowl, combine the milk and yeast and let stand until foamy, about 5 minutes.
  2. In a large bowl, whisk together the flour, granulated sugar, and salt.
  3. Add the eggs and vanilla to the yeast mixture and whisk to combine.
  4. Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir until a dough forms.
  5. Knead the dough in the bowl until smooth, about 5 minutes.
  6. Add the butter, a tablespoon at a time, kneading until fully incorporated before adding more.
  7. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  8. Punch down the dough, cover, and refrigerate for at least 2 hours or overnight.
  9. When ready to cook, preheat the waffle iron.
  10. Divide the dough into 10 pieces and gently knead in the pearl sugar.
  11. Place a piece of dough in the center of the waffle iron and cook until golden brown, about 4 to 5 minutes.
  12. Repeat with the remaining dough.

My notes

These waffles are best enjoyed fresh and warm. Leftovers can be reheated in a toaster.