Ever since I bought a really expensive waffle iron, I've been itching to try something new to make with it. Don't get me wrong--my Pecan Cookie Waffles are still a favorite; well worth the million dollars that I
plan to didn't win with them! ;) I guess I just need to justify the purchase. And why not, if it means warm, crispy, yummy waffles? Besides, I need a short hiatus from the sweet potato recipes (I have three more to share!).
Several weeks ago, I was watching yet another Throwdown with Bobby Flay. This was the one where Bobby was up against the Waffles and Dinges guy in New York. This guy makes a unique waffle called a "Liege" waffle. It is a Belgian waffle, but not like an ordinary Belgian waffle. Typically sold from street vendors, this is a yeasted waffle, all fluffy on the inside and crispy on the outside. The really unique thing about them is that they are filled with Belgian pearl sugar that caramelizes on the outside and gives a nice satisfying sweet crunch to the middle. Can we say Yum?!!
Since the Waffles and Dinges guy isn't about to share his secret recipe, I found several versions on the Internet. The resulting recipe is a mash-up of my results...and they turned out quite well, if I do say so.
Not to be confused with Belgian Waffles, these yeast based beauties are made with pearl sugar...resulting in some of the best caramelized, sugary confections known to man.
- 1 (.25 ounce) package yeast (2 1/4 teaspoons)
- 1/3 cup lukewarm water
- 1 1/2 tablespoons granulated white sugar
- 1 teaspoon salt
- 2 cups flour
- 3 eggs (room temperature)
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (optional)
- 1 cup pearl sugar*
- Mix the yeast, water, and sugar in a medium bowl and allow to rest for 15 minutes.
- Whisk together the flour and the salt in a separate large mixing bowl. Make a well in the center of the flour. Pour the yeast mixture into the well and and mix until well-blended.
- Stir together the butter, vanilla, and cinnamon, if using.
- Add the eggs (one at a time) alternately with the melted butter, mixing well after each addition. The batter will be thick and sticky.
- Loosely cover the bowl and let the dough rest in a warm, draft-free area until it doubles in size.
- Gently fold in the pearl sugar and let the dough rest for an additional 15 minutes. While the dough is resting, heat the waffle iron (be sure to use a Belgian waffle iron).
- Spoon about 2 tablespoons of dough into the center of the waffle iron. Bake for about 3-5 minutes (follow the directions per your waffle iron).
* Try to find authentic Belgian Pearl Sugar. It is larger than Swedish Pearl Sugar and works much better in this recipe. I found mine at a local kitchen specialty store, but you can also find it online.
Prep Time: 00 hrs. 20 mins.
Total time: 25 mins.
Mix the yeast, water, and sugar in a bowl and allow it to develop or sit for 15 minutes.
Adding the eggs one at a time is easy if you've cracked them into a bowl or measuring cup first.
I mixed the cinnamon and vanilla in with the melted butter.
The batter seemed thin to me at this point, but once it rose, it was all good. :)
Gently fold in the pearl sugar and let the dough rest for 15 more minutes.While the dough is resting, heat the waffle iron. Spoon about a 2" ball of dough into the center of the waffle iron (this should yield a waffle that is about 4" in diameter). Waffles will take 3 to 5 minutes to bake.
I actually found some real Belgian pearl sugar at the Kitchen Window...it's really not the same as the Swiss version.