LIEGE BELGIAN WAFFLES WITH PEARL SUGAR
These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.
Provided by BRSMITH63
Categories Breakfast and Brunch Waffle Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
- Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
- Preheat a waffle iron according to manufacturer's instructions.
- Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 61.8 g, Cholesterol 106.1 mg, Fat 20.7 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 12.4 g, Sodium 277 mg, Sugar 3.1 g
LIEGE WAFFLES (BELGIAN PEARL SUGAR WAFFLES)
I have not yet had the good fortune to visit Belgium, but I do frequent a lovely NYC cafe called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If perled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website.
Provided by GoodMorningBurger
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix yeast, water, sugar and salt, and let develop for 15 minutes.
- Place flour into a large bowl.
- Make a well, pour in yeast mixture, and begin to knead.
- Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
- Let dough rest in bowl until doubled.
- Gently mix in pearl sugar.
- Let rest for 15 minutes.
- Heat waffle iron.
- When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
- Cook for 3-5 minutes, until waffles lightly brown on top.
- Serve warm or room temperature.
- Enjoy!
Nutrition Facts : Calories 904.4, Fat 50.3, SaturatedFat 30.4, Cholesterol 261.5, Sodium 534.2, Carbohydrate 103.3, Fiber 2.1, Sugar 55, Protein 12.2
LIEGE WAFFLES
Provided by Bobby Flay
Time 2h59m
Yield approximately 48
Number Of Ingredients 11
Steps:
- Special equipment: Good quality waffle iron with adjustable settings and that turns upside down, preferably cast iron.
- Put the flour in the bowl of a standing mixer fitted with a dough hook. Whisk together the eggs, and then add the milk, vanilla extract, vanilla seeds and honey in a large bowl. Add the mixture to the flour and mix for 1 minute. Add the yeast and continue to mix until the dough becomes smooth, about 5 minutes.
- Begin adding the butter, at low speed, piece by piece and continue mixing until it's incorporated into the dough. Add the salt, increase the speed to high and continue mixing until the dough becomes a shiny solid mass and totally pulls away from the bottom and sides of the bowl, 10 to 15 minutes. The dough needs to be very elastic, you shouldn't be able to break the dough when pulled. Add the sugar and mix until it is just incorporated, about 1 minute.
- Line baking sheets with parchment paper. Divide the dough into 48 even pieces, roll into balls, place on the parchment, cover with clean cotton towels and let rise in a warm area until almost tripled in size, anywhere from 1 1/2 to 3 hours.
- Heat the waffle iron to 400 degrees F. Lightly spray the waffle iron with nonstick spray or brush with melted butter. Cook the waffles until golden brown, about 2 minutes per side.
1840S LIEGE WAFFLE
Make and share this 1840s Liege Waffle recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 2h10m
Yield 6 waffles
Number Of Ingredients 16
Steps:
- mix sponge together and let proof
- then add other flours salt and butter let rise until doubled about 1 hour in warm spot
- add baking soda and vinegar
- fold in egg whites
- spray pam on waffle iron.
- put on 2/3 cup batter which will be thick.
- sprinkle on topping sugar on top
- bake.
Nutrition Facts : Calories 439.4, Fat 19, SaturatedFat 10.8, Cholesterol 151.3, Sodium 489.4, Carbohydrate 57.1, Fiber 3.9, Sugar 13.6, Protein 11.3
SAVORY LIEGE WAFFLE
Make and share this Savory Liege Waffle recipe from Food.com.
Provided by nightkitchenali
Time 6h7m
Yield 10 waffles, 10 serving(s)
Number Of Ingredients 11
Steps:
- for starter:.
- mix : 100 g flour , 100 g warm water , yeast , 4 g salt , sugar.
- mix all and rest for 2 hrs.
- for dough :.
- mix starter , warm milk and eggs completely then add mix of dry ingredient ( flour , corn flour , salt & spices ) . when dough is shaped add butter little at time until all mix with dough and dough be realistic .then rest the dough for 2 hrs .
- when dough be double in size puffed down dough , fold and transfer it to refrigerate for 1 hr rest .
- fold dough again and rest for 1 hr .
- take out the dough and divide equal size ball and rest 90 min .
- warm up waffle iron machine for 5 min and transfer dough to machine and bake for 5 min at medium heat then addition 2 min to maximum heat .
- transfer waffles to rack , and serve .
- enjoy.
Nutrition Facts : Calories 292.7, Fat 13, SaturatedFat 7.5, Cholesterol 67.6, Sodium 427.8, Carbohydrate 37.5, Fiber 2.1, Sugar 1.2, Protein 6.7
SUGAR WAFFLES
I mostly make these waffles for my kids to take to school on there birthdays, or just when I have friends coming around for a cup of coffee.
Provided by Maiumlteacute G.
Categories Breakfast
Time 2h40m
Yield 20-30 waffles
Number Of Ingredients 5
Steps:
- Mix flour, sugar and vanilla sugar.
- Add butter and eggs.
- Leave to rest for minute 2 hours in the fridge.
- Put dough on the waffle maker (use two teaspoons or tablespoons according to the size of waffles you would like to make).
- Bake for a few minutes until the waffles are golden brown.
- Leave to cool. You can keep these waffles for some time in a plastic box, but couldn't tell you how long as they never last for more than 2-3 days.
- Enjoy!
Nutrition Facts : Calories 328.8, Fat 17.6, SaturatedFat 10.6, Cholesterol 89.2, Sodium 160.4, Carbohydrate 39.2, Fiber 0.7, Sugar 20.1, Protein 4.3
LIEGE WAFFLE RECIPE / LIèGE GAUFRE RECETTE
I found this recipe on a blog and wanted to put it here for safekeeping, haven't tried it yet, but it looks really yummy. The Belgian Pearl sugar can be purchased at Amazon, http://www.amazon.com/Lars-Own-Belgian-Pearl-Sugar/dp/B001LDAE4C. Waffle iron temp is the key it seems to get the sugar to carmelize without burning.
Provided by -Mary-
Categories Breakfast
Time P2DT10m
Yield 5 waffles, 5 serving(s)
Number Of Ingredients 14
Steps:
- Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.
- Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.
- Sprinkle remaining flour over the mixture, but do not stir it inches Cover and let stand 75-90 minutes (at the end of that time, you'll notice the batter bubbling up through the cover of flour).
- Add brown sugar, salt, and baking powder* ( * while baking powder is not a traditional ingredient, it provides a slightly more modern texture. If you like, omit the baking powder and add 1/2 teaspoons more yeast.) to the workbowl of a stand mixer. Mix on low speed - just to blend.
- With machine on low, add honey and vanilla. Then add 2 tablespoons of butter at a time. Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to Step 6.
- Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.
- REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.
- Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds - like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.
- The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. It will seem like a lot of sugar, but it's supposed to be :) Mix it into the dough by hand until the chunks are well-distrubuted. Once mixed, divide the dough into 5 pieces of equal size.
- Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
- If you have a professional waffle iron (meaning: it's cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you'd like to add some fruit or a dusting of powdered sugar; they're quite sweet on their own.
- If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.
Nutrition Facts : Calories 527.4, Fat 21.5, SaturatedFat 13, Cholesterol 95.4, Sodium 428.1, Carbohydrate 76.5, Fiber 1.5, Sugar 38, Protein 7.3
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- In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
- Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven, then serve.
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