This post has been a long time coming, but it’s finally here today! What could possibly be worth such a long wait you ask? Well…how about the recipe for authentic liège waffles a la our earlier trip (and blog post) to Belgium? That’s what I thought.
I’ve been wishing for these ever since I had them a few weeks ago, so without any further delay: Waffles!
- 3 1/2 cups bread flour
- 1 packet dry active yeast
- 3/4 cup lukewarm (100-110 degrees F) milk
- 8 oz softened butter
- 2 eggs
- 1/2 tsp salt
- 1 generous tsp vanilla bean paste or regular vanilla extract
- dash of cinnamon
- 1 bag of belgian pearl sugar (available at amazon.com)
I figured out why Belgian waffles are SO addictive and amazing…the drugs they put in the batter!
To make all these things turn into heavenly waffles:
- Add your yeast to the milk with some sugar to let it proof. When it’s foamy and ready (about ten minutes), add all the other ingredients,except the sugar!!, and mix well.
- Let the dough rise for approximately 30 minutes, covered with a towel and set in a warm and cozy spot.
- Once the dough has risen, add an entire bag of pearl sugar…this is about to get real
- Make sure your waffle iron is heated, I set mine to level 4
- Break the dough into roughly 3oz balls, and then pat them down before placing them in the waffle iron to cook.
- They should be a nice brown color by the time you’re finished cooking (5+ minutes). Watch to make sure the sugar melts and crystallizes but does not burn!.
- Eat your face off and quote Shrek repeatedly.
They are so delicious and way better than any other waffle I’ve ever tried…I can’t recommend them enough, if you have the energy! When you wish upon a waffle, dreams really do come true assuming you have crack sugar…I mean Belgian pearl sugar.
The extra dough can also be wrapped in plastic wrap and frozen until you have a craving at a later date…you never know when the waffle urge might strike!