Liege Waffle Recipe Overnight

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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Liege Waffle Recipe A Bountiful Kitchen

WebMay 6, 2019 · Let sit for about 5 minutes until the yeast begins to foam. Add 2 eggs, melted butter and whisk together with fork. Add 3 cups flour, salt …

1. Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let sit for about 5 minutes until the yeast begins to foam.
2. Add 2 eggs, melted butter and whisk together with fork.
3. Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.Place in a warm location, covered for 30 minutes.
4. After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand. Divide dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.

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