Liege Waffles
Ingredients
The batter
-
1½
tablespoons
light brown sugar
-
1¾
teaspoons
active dry yeast
-
⅓
cup
lukewarm water
-
2
cups
all-purpose flour
-
½
teaspoon
salt
-
3
large
eggs
-
1
teaspoon
pure vanilla extract
-
2
sticks
unsalted butter, melted (about 1 cup)
For cooking
-
1
cup
Belgian pearl sugar
-
more
for brushing
unsalted butter
Instructions
- Whisk brown sugar and yeast into lukewarm water and let it stand until foamy for about 5 minutes.
- In a mixer, combine flour and salt, then create a well and pour in the yeast mixture.
- Mix at medium speed until shaggy, then add eggs one at a time, mixing for 20 seconds between each.
- Whisk vanilla with melted butter and gradually mix it into the batter until smooth.
- Cover the bowl and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
- Stir in the pearl sugar and let the batter rest for 15 minutes.
- Preheat the oven to 250°F and a Belgian waffle iron, brushing it with melted butter.
- Gently deflate the batter and cook about 2 tablespoons of batter per waffle until golden and crisp.
- Transfer waffles to plates or keep warm in the oven before serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
6g
Sodium
300mg
Cholesterol
100mg
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