Liege Waffle Dough Recipes

Authentic Belgian Liège Waffles The Kitchen Whisperer

WebOct 21, 2020 · Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated …

1. In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast*. If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2. If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.
2. Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.
3. Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one Tbl at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).
4. When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you’re folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.

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How to Make Belgian Liege Waffles Handle the Heat

WebJan 27, 2016 · Punch the dough down, cover again with plastic, and place in the fridge overnight or up to 24 hours. When ready to …

1. 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.
2. 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. 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.
4. 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.

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Belgian Waffle Recipe, Liege Waffles Baker Bettie

WebOct 8, 2018 · Spray the iron with non-stick spray and put a piece of dough in the center of the waffle iron and close it. The waffle will puff up as it …

1. HYDRATE THE YEAST: Warm the milk to 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. Make sure the milk is not too hot or it will kill the yeast. Sprinkle the yeast over the milk and stir together.
2. COMBINE THE BUTTER, SUGAR, SALT, & EGGS: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.
3. ADD THE MILK/YEAST: Stir in the milk/yeast mixture.
4. ADD THE FLOUR: Stir in the flour until it is hydrated. The dough will be shaggy at this point.

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