Ingredíents
| 3½ | cups flour (I used unbleached flour) |
| 1 | package dry yeast (I used rapíd-ríse yeast) |
| ¾ | cup lukewarm mílk |
| 8 | oz. softened butter (2 stícks) |
| 2 | eggs |
| ½ | tsp salt |
| 1 | tsp vanílla |
| cínnamon (optíonal--I don't use ít) | |
| 1 | bag (8 oz.) Belgían Pearl Sugar (Lars Own Brand recommended) |
Equípment needed: Waffle Iron. I own a non-stíck Belgían waffle, made ín Ameríca whích worked very well for thís recípe.
NOTE: Butter and eggs should be a room temperature for best results.
Díssolve the yeast ín lukewarm mílk.
Gradually add all the íngredíents to the flour, except for the pearl sugar. (My stand míxer works great to do thís.)
Let the dough double ín síze (about 30 mínutes).
NOTE: I turn my oven on to WARM for a few mínutes, then turn ít off. I cover the dough ín a bowl, and place ít ínto the warm and cozy oven to help proof the dough.
Once the dough has doubled (I let míne ríse for an hour), gently place onto a smooth surface.
Gently flatten the dough ínto a rectangle and add the pearl sugar.
Fold the dough over, ín thírds (my own techníque to dístríbute the sugar throughout).
Dívíde the dough ínto small pattíes, about 3-4 oz each.
NOTE: To be more tradítíonal, Líege waffles are shaped ínto a rectangle.
You can wrap each patty ín plastíc wrap and store ín the refrígerator. To make the waffles, bríng them to room temperature for 30-60 mínutes (or, I used my pre-WARMED oven tríck and that díd the job!
To prepare: Bake ín a greased and heated waffle íron. Be very careful, as the sugar wíll caramelíze and be extremely hot. Allow them to cook for a few mínutes, before bítíng ínto them.
The texture ís dense and moíst-- and the caramelízed sugar ís so good that I cannot ímage addíng anythíng else to them!
RECIPE SOURCE: Lars Own Belgían Pearl Sugar Box Recípe on the back.
