Transfer the cooked waffles on a wire rack to slightly cool and continue with cooking the rest of the dough.
Cook for 4-5 minutes or until deep golden brown.Scoop the dough and place it in the middle of each square. Preheat the waffle iron and grease it with cooking spray or brush with some melted butter, so the dough doesn't stick.After you punched the dough (my favorite part) after proofing, add the pearl sugar to it and knead to combine it thoroughly, either with a wooden spoon, your hands or an electric mixer.Traditionally, you would use Belgian Waffle Iron which creates deeper pockets, but mine (pictured above) worked great as well. Just use 2 regular spoons to scoop the dough in the waffle iron. Note: If making the waffles right away, the dough will be a little bit sticky and soft, no worries there! It's how it's supposed to be. However, the waffles are still insanely delicious when made after just one rise. Either punch the dough, cover it with plastic wrap again and leave to rise in the fridge (preferably over night) or punch the dough and go to the next step to make them immediately.Īllowing the dough to get a slow second rise will result in waffles with a richer flavor as well as a dough that is easier to work with. When the dough has doubled in size, you have two options to choose from to proceed.Cover tightly with plastic wrap and leave to rise for about 2 hours in a warm environment. Knead on medium-low speed for about 8-10 minutes, until the dough starts pulling from the sides, but it's still a bit sticky.In a bowl of a stand mixer combine all the wet ingredients: sugar, butter, salt, milk, eggs, vanilla extract and the yeast-water mixture and then add the flour.It takes a few minutes and it's done when it's frothy at the top like shown in the picture. Start by activating the yeast in the water and some sugar.However, I advise you to read all the helpful tips and FAQs. Note: You have the fully written recipe with measurements and detailed instructions at the end of the post.
Belgian waffle recipe how to#
*Sources: Focus on Belgium, Theo.Kuleuven, WhyRoamTravel How to make Belgian Liège waffles (step-by-step) 🤷🏻♀️ If you're anything like me, you'll absolutely adore these! I'm just a dough-loving person and I can't resist the perfection pearl sugar brings to the recipe. Personally, I'm always up for a rich, chewy Liège waffle, than the one made with batter. That's why you'll also see them called Belgian Sugar Waffles. However, neither is similar to American-style "Belgian" waffles because both are made with yeast as a leavening agent, instead of a simple batter made with baking powder.īrussels waffles are made with yeast-leavened batter (runny) and Liege waffles with yeast-leavened dough (denser) enriched with pearl sugar. The difference between Brussels waffles and Liège wafflesīoth are obviously Belgian-style waffles because they come from Belgium, but a Brussels waffle is what you would typically imagine a "classic" waffle to look like. 💡Top tips for making Belgian Liege waffles.How to make Belgian Liège waffles (step-by-step).The difference between Brussels waffles and Liège waffles.It's a true gem that my family is obsessed with, so I'm pretty sure yours will be too! 🙂 Jump to: Since then, I played and adapted it to fit my preferences and came up with the Belgian Liège waffles recipe I'm sharing with you all today. It wasn't until a few years ago that I found this recipe on a popular Croatian recipe-sharing site that claimed to be an authentic one and it used yeast! Yesss! A win! Almost everywhere I looked there were only recipes that used a batter similar to pancakes to make waffles and I always found them too eggy and not at all what I imagined a true Belgian waffle to be. Look, I have to be honest and say that for years I thought that I didn't like waffles. It's a perfect choice for a dessert, brunch, breakfast or even a party! These Belgian Liège waffles are made from brioche-like yeast-leavened dough with the addition of pearl sugar to create a delicious treat with a crunchy, caramelized exterior.
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