Liege Waffles Recipes

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.

Steps:

• Combine the milk and 1/4 cup (60 milliliters) water in a small saucepan and heat until lukewarm, 110 to 116 degrees on an instant-read thermometer. Transfer milk mixture to the bowl of a stand mixer. Add brown sugar and yeast and stir to combine; set aside 5 minutes. (The yeast should look foamy. If it doesn't foam, discard and try again with different yeast.)
• Whisk in the eggs and vanilla. Using the dough hook attachment on your mixer, stir in all but 1 cup of the flour. Mix in salt. Add the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add the remaining 1 cup flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl and has gathered in a ball on the hook.
• Cover the bowl with plastic wrap and leave at room temperature for 2 hours. The dough will double in size. Stir the puffed dough with a spoon to deflate, then re-cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
• Remove dough from refrigerator and turn out onto a lightly floured surface. Knead in the pearl sugar (or your homemade version) a little at a time. The dough will be stiff but will become more pliable as it warms. Cut dough into 16 equal pieces with a bench scraper or chef's knife and return to the refrigerator.
• Heat your waffle iron according to the manufacturer's instructions. Working with 1 or 2 balls of dough at a time (leave the rest in the refrigerator), arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Use tongs to transfer waffles to a baking sheet or cooling rack. Some of the sugar will melt out of the waffles and collect in your iron, adding an extra layer of glossy molten sugar to each waffle as you continue. Serve waffles warm.