Leige Waffles

Ingredients

1 3/4 tsp yeast                                                                       -----------------

1/3 cup lukewarm water (not hot, don’t make the yeast mad)                    \

1 and ½ tablespoons average granulated sugar                                         (Proof together 5 min)

1 tablespoon brown sugar                                                                           /

Pinch of salt                                                                           -----------------

2 cups bread flour       

3 eggs

1 cup melted real butter

1 teaspoon pure vanilla 

Rise and then fold in sugar

1 1/3 cup pearl sugar

Instructions

Mix the yeast, water, sugar and salt in a bowl and set aside to develop. While the yeast is activating, place the flour in large mixing bowl and melt the butter. Add the yeast mixture to the flour and mix at medium speed until well blended. Add the eggs, butter, and vanilla and mix well. The batter will be very sticky. That means you are doing it correctly.

Put the dough aside to rise until it has doubled in size. Gently fold in the pearl sugar and allow the dough to rest once more while you wait for the waffle iron to heat. Spoon a 2 inch ball of dough into the waffle iron and bake until golden brown with slick sugar spots on the outside.

• Don’t be skimpy with the pearl sugar, even though it is expensive. The sugar makes the waffle.
• A true Belgian waffle maker is needed to really get the perfect Liege waffle. Our standard waffle iron does not have deep enough pockets to really allow the batter to sink in and caramelize the sugar. It is also preferable to have an iron with an adjustable temperature, so the sugar has time to melt before the batter burns.
• Melted sugar is hot. Let the waffles cool

Adapted from Suitcases and Sippy cups Leige Waffle recipe