Liege Waffles
Servings 16 waffles
Ingredients
- 1 3/4 tsp dry yeast
- 1/3 cup lukewarm water
- 2 cups flour
- 1/2 tsp salt
- 3 large eggs beaten
- 1 tsp vanilla extract
- 3/4 cup salted butter, melted
- 1 cup sugar cubes, crushed
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water and let sit until foamy, about 5 minutes.
- In the large bowl of a stand mixer, mix the flour and salt. Pour in the yeast mixture and gradually add the eggs while beating. Beat in the vanilla using the paddle attachment.
- While the mixer is on medium speed, gradually beat in the melted butter. Beat until smooth and the butter is incorporated. The batter will be thick and sticky.
- Cover the bowl with a damp towel and set aside at room temperature until doubled in size, about 1 hour and 45 minutes.
- Meanwhile, crush the sugar cubes into small pieces (but not powder!) using a rolling pin. Mix the crushed sugar into the risen batter. Cover again and lest rest for 15 minutes.
- Heat the waffle iron. Once hot, place about 2 Tbsp of batter for each waffle, close, and let bake. As sugar melts at a lower temperature than a regular waffle iron, you may need to monitor the iron and unplug it half-way through baking to prevent the sugar from burning. Keep the waffle still in the hot iron, though, so that it can still bake.
- Once cooked ,transfer the waffles to a plate. Serve with whipped cream!