Waffles (Belgian Liege Waffle)

Belgian waffles are similar to classic waffles, except that they have deeper pockets due to being made in a Belgian Waffle iron. They also require yeast, unlike the pancake batter that North Americans use interchangeably. Letting the yeast waffle dough rest overnight gives the dough a chance to develop better. Start it the night before and enjoy fresh waffles in the morning.

1 Tbsp. active dry yeast
1 tsp. granulated sugar
¾ cup whole milk warmed, 110-115°F
2 large eggs, room temperature, lightly beaten
4 cups bread flour
3 Tbsp. light brown sugar, packed
1½ tsp. sea salt
1 cup butter, softened
2 Tbsp. pure honey
1-2 tsp. pure vanilla extract
1½ cup Belgian pearl sugar (not Swedish pearl sugar)

Place yeast, sugar and milk into your mixer and proof yeast 5-10 minutes.

Add the egg and 1½ cups of the flour, mix until it's smooth. Sprinkle remaining 2½ cups flour over the mixture, to keep the dough from getting crusty. Cover the bowl and let rise 90 minutes.

Add brown sugar and salt and blend on low to medium-low speed. While mixing add the honey and vanilla. Add butter 2 Tbsp. at a time. Mix 4 minutes at medium-low speed, let the dough rest for 1 minute and then continue to mix for 2 minutes, then rest, repeat until the dough balls up on the hook. Cover and let rise for 4 hours.

Then knock the dough down, I just use my dough hook to quickly get the dough down. Wrap the dough in plastic wrap, 2-3 times around. Place in a bowl or pan and weigh it down a bit and refrigerate overnight.

The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time). Once mixed, divide the dough into 13 pieces of equal size. Squeeze each chunk into an ball and let it rise for 90 minutes.

Cook in a waffle iron for about 4 minutes at 360°F.

Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!!

I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with pure maple syrup, ice cream, or plain with some powdered sugar!