Tuesday, April 22, 2014

Copy Cat Waffle Love Liege Waffle Recipe

Several people have asked for the recipe I have been using for the Liege Waffles, so here it is! We have made them quite a lot and have tried different recipes and techniques but below is the way we find the easiest with the best result that we just use all the time now. 

Copy Cat Waffle Love Liege Waffle

3/4 Cup Whole Milk
2 tablespoons warm water
1 1/2 teaspoons sugar
3 teaspoons instant yeast
1 cup butter, softened (I use Imperial margarine no problem.)
1 tablespoon brown sugar
2 tablespoons white sugar
2 large eggs, lightly whisked
3 tablespoons honey
3 teaspoons vanilla
4 cups bread flour
1 8oz pkg Lars Belgian pearl sugar (NOT Swedish, the boxes look the same.)

Heat the milk until warm enough for yeast to proof (It's 1 min on high in my microwave). Add the water and the sugar then gently stir in the yeast.  Set that aside and allow the yeast to get nice and foamy (about 5 minutes).  In a large mixing bowl, (I use my KitchenAid mixer with the paddle attachment), beat together the butter and sugars. Add the egg, honey and vanilla. Add the yeast mixture. Switch to the dough hook and add 2 cups of flour. Mix until the flour is thoroughly incorporated, then mix in the remaining 2 cups of flour, cover with plastic wrap and allow to rest for 4-24 hours. (It will more than double in size. They say the longer you leave it the better the flavor, but honestly we haven't been able to tell a difference between 4 hours and 9 hours. However, 9 is what I do if I want to make the dough before bed and leave it covered in the microwave till morning.)  Punch down the dough then knead in the pearl sugar. Separate into 12 balls and let rest for 30 minutes.

 (During this time, slice up your fruit and get your toppings and cream ready.)  

Place on a hot, greased waffle iron. (We have a Belgian waffle iron and set it on the lowest heat setting.) Cook until golden brown, (keep an eye on it as the sugar will burn if left too long or if you use too high of heat), and serve with Biscoff or Nutella, fresh berries and/or bananas and heavy whipped cream. (Or whatever you like really.)

To make the cream: Pour a pint of heavy whipping cream in your mixer. Add 1/2 cup sugar, (you can adjust this to taste, but we don't like too much sweetness in the cream as you get lots in the waffle itself as well as the other toppings), and a teaspoon of vanilla. Beat until nice and thick. (The longer you beat it, the thicker it gets.) Enjoy!!

(This recipe was adapted from the recipe posted on Oh Sweet Basil.)

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