Copycat Waffle Love Liège Waffles Recipe
Total Time: 4 hours 20 minutes
“If you build it, he (they) will come.” $5 for that movie reference! And seriously, if you make these, you will not be forgotten. Also, buy PEARLED SUGAR online, or let me know what store you found it at!!
Liège Waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Set Time: 4 hours
Ingredients:
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1/2 cup warm whole milk
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1/3 cup warm water
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1 tsp granulated sugar
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3 tsps active dry yeast (instant if fine too)
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2 large eggs (room temp)
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2 tbsps honey
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1 1/2 tbsps vanilla
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1/2 tsp salt
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3 tbsps brown sugar
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1 cup butter, softened
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4 cups flour
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1 cup Belgian Pearl Sugar (no substitutes folks, this is key)
Directions:
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Combine ½ c warm milk, ⅓ c water, 1 tsp sugar & 3 tsp yeast into bowl of a stand mixer (kitchen-aid) and stir it up. Let yeast rise for 5 minutes without stirring.
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Add the 2 eggs, 2 T honey, 1 ½ T vanilla & ½ tsp salt & use the paddle attachment to mix it up until well combined.
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Now add the 3 T brown sugar & 1 cup (2 sticks) softened butter with paddle attachment for 2 minutes. Set that timer, for real. :) Butter will NOT combine and it will look crazy but no worries, crazy is good! See pictures for reference.
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Add 1 cup of the 4 cups flour & mix for 2 minutes until you get a smooth batter consistency. Then add another cup until it's combined well, then switch to the DOUGH HOOK and add the leftover 2 cups flour. Dough should look like a semi-smooth ball and it should no longer be sticking to sides of the bowl.
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Lightly grease the bowl sides and cover the bowl tightly with plastic wrap. Let it sit at room temp for 2-3 hours, until it's doubled in size.
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Get out your stress & punch the dough ball. You heard me, give it one solid punch and cover it back up again. Set it in the fridge for 4-6 hours, but leaving it overnight is totally fine. *I love making this Christmas Eve, then let the dough chill overnight so it's ready to go Christmas morning
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Divide the dough into 10-12 dough balls. I was a little psycho & weighed all my dough balls, and I got 11 dough balls weighing 4 ounces, for that was the perfect size of my waffle iron. But if you're like, "ain't nobody got time for that," then just eyeball it & you'll be fine. So-divvy out dough into separate balls, then knead each individual ball into the pearled sugar.
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This is when I like to make my whipped cream, just sayin'.
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Heat up your waffle iron and set it to low-medium heat. Shape and gently flatten dough into the shape of your waffle iron (*I have an old school square-ish,rectangular waffle iron from the early 2000s, so I flattened my dough into a square shape). If you have a circle waffle iron totally fine, you'll flatten out dough into a circle. Everybody with me? Cool cool cool. Use your first waffle as a trial run, DEPENDING ON YOUR WAFFLE IRON, cook until the waffle is golden brown. I can cook 2 at a time with my waffle iron for about 2-3 minutes, so gauge it carefully.
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Remove your delightful waffle from the iron, top with your desired toppings, and go on a long walk after the calories you have consumed. NOM. NOM. NOM.
Homemade Whip Cream (SO WORTH IT)
Prep Time: 5 minutes
Ingredients:
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3 cups heavy whipping cream
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3/4 cup granulated sugar
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2 tsps vanilla
Directions:
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After your waffle-making excursion, quickly clean out the stand up mixer bowl & use the whisk attachment. Toss in the 3 cups heavy whipping cream, beat on high speed, gradually add the ¾ sugar and 2 tsp vanilla. Make the machine whisk the crap out of it until whipped cream is evident. It should be on the stiff side so it holds its shape.
Toppings to your heart's desire
Ingredients:
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Nutella
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Cookie butter
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Raspberries
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Strawberries
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Bananas
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Whipped Cream
Directions:
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