Liège Waffles
Indulge in Liège waffles, tender and deliciously caramelized on the outside! A true sweet delight, perfect for a gourmet break. With their soft center and irresistible texture, they'll melt your heart with every bite.
Ingredients
- 315g of flour
- 30g of brown sugar or light brown sugar
- 1 packet of vanilla sugar
- 12g of fresh yeast or 1 packet of baker's yeast (5g)
- 125ml of warm (whole) milk
- 2 medium eggs
- 115g of semi-salted butter at room temperature
- 1/2 teaspoon of cinnamon
- 2 tablespoons of amber rum (optional)
- 70g of pearl sugar
Preparation
1. Reactivate the yeast in warm milk with a teaspoon of sugar. Cover and set aside for about ten minutes. The mixture will bubble, which is a sign that the yeast is active and ready to work well!
2. In a bowl, mix the flour, salt if you've chosen unsalted butter, cinnamon, and the rest of the brown sugar.
3. Then add the activated yeast in milk, eggs, and rum. Mix for 5 minutes until the dough is smooth and homogeneous. At this stage, it's almost elastic.
4. Add the room temperature butter, cut into small pieces. Mix until completely incorporated.
5. Cover with a damp cloth and store in a warm place, away from drafts, for 1 hour (in summer) or up to 2 hours in winter (grandmother's tips!). To simplify things, just wait until the dough has doubled in volume!
6. Finally, incorporate the pearl sugar into the dough while deflating it.
Cooking and enjoying Liège waffles
1. Form a dough ball then divide it into 10 balls of equal size (about 80 g each).
2. Then place them on parchment paper and let them rest at room temperature for 20 minutes, away from drafts.
3. A few minutes before starting to cook, turn on the waffle iron. Depending on your waffle iron model, it may not be necessary to grease the plates. However, don't hesitate to prepare a small container of oil or melted butter nearby if your plates are not non-stick.
Once all the Liège waffles are cooked, enjoy them warm or cold!
Recipe by @clemaroundthecorner