Liege waffles

Discover the history of belgian liege waffles.

1. Brioche waffle dough

   • 400 g of all-purpose flour
   • 225 g of butter
   • 150 g of whole milk
   • 100 g of eggs (2 pcs)
   • 20 g of vanilla or white sugar
   • 15 g of fresh yeast
   • 5 g of salt
   • 3 g of vanilla

   • In the mixer bowl, start by combining the flour, eggs, milk, sugar, fresh yeast, salt, and vanilla until all ingredients are well integrated.
   • Next, knead at medium speed for 10 minutes until the flour develops gluten and becomes elastic.
   • Then, gradually add the cold butter in small pieces and knead for another 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth, shiny, and uniform.
   • Afterward, transfer the dough to your work surface, form a ball, and place it in the fridge overnight.
   • Allowing the dough to ferment in the fridge ensures a slower but more consistent rising process, resulting in better flavour development, texture, and crumb once baked.

2. Assembly

   • 150 g of pearl sugar
   • 20 g of icing sugar

   • The next day, remove the dough from the fridge and transfer it to a lightly floured work surface.
   • Roll it out into a rectangle and sprinkle the pearl sugar evenly over the surface.
   • Knead for a couple of minutes to distribute the sugar pearls evenly through the dough, divide the dough into 8 equal portions, shape them into balls, and let them sit at room temperature for 1-2 hours.
   • After the resting time, preheat your waffle iron to maximum heat and cook each ball for 3 minutes.
   • Serve immediately and sprinkle a little icing sugar on top of each waffle.

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