How to Make Belgian Liege Waffles

How to Make Belgian Liege Waffles takes about 30 minutes from beginning to end. This breakfast has 481 calories, 9g of protein, and 21g of fat per serving. For 69 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. 105 people have tried and liked this recipe. A mixture of water, vanilla, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Handle the Heat. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so excellent. Try Belgian Liege Waffles, Liège-Style Belgian Waffles, and Real Belgian Liege Waffles for similar recipes.

Servings: 10

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of an electric mixer fitted with the dough hook, combine the milk, water, yeast, eggs, honey, vanilla, sugar, and salt. Mix until well combined. On low speed, add in all but 1 cup of flour and mix until combined. On low speed, add the butter, one cube at a time, thoroughly kneading in each addition and scraping down the bowl as needed before adding in any more butter. Once all the butter has been incorporated, add the remaining flour and knead on low speed until the dough is smooth and elastic, about 5 minutes.Remove the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled, about 2 hours. Punch the dough down, cover again with plastic, and place in the fridge overnight or up to 24 hours.When ready to cook, heat up a Belgian waffle iron. Remove the dough from the fridge and knead in all of the pearl sugar. Divide the dough into 10 equal pieces and roll each piece into a ball. Place first ball of waffle dough on grid and cook according to waffle makers instructions. Cook until deeply golden all over, about 4 to 5 minutes. Carefully transfer with tongs or a fork to baking sheet.Keep waffles warm in a 200F oven if you plan to eat them right away. These waffles must be served warm or the pearl sugar will harden. Freeze any leftover waffles and reheat in a 200F oven until warmed through.

 

Step by step:

1. In the bowl of an electric mixer fitted with the dough hook, combine the milk, water, yeast, eggs, honey, vanilla, sugar, and salt.

2. Mix until well combined. On low speed, add in all but 1 cup of flour and mix until combined. On low speed, add the butter, one cube at a time, thoroughly kneading in each addition and scraping down the bowl as needed before adding in any more butter. Once all the butter has been incorporated, add the remaining flour and knead on low speed until the dough is smooth and elastic, about 5 minutes.

3. Remove the dough to a lightly oiled bowl and cover tightly with plastic wrap.

4. Let rise until doubled, about 2 hours. Punch the dough down, cover again with plastic, and place in the fridge overnight or up to 24 hours.When ready to cook, heat up a Belgian waffle iron.

5. Remove the dough from the fridge and knead in all of the pearl sugar. Divide the dough into 10 equal pieces and roll each piece into a ball.

6. Place first ball of waffle dough on grid and cook according to waffle makers instructions. Cook until deeply golden all over, about 4 to 5 minutes. Carefully transfer with tongs or a fork to baking sheet.Keep waffles warm in a 200F oven if you plan to eat them right away. These waffles must be served warm or the pearl sugar will harden. Freeze any leftover waffles and reheat in a 200F oven until warmed through.

Nutrition Information:

covered percent of daily need