Belgian Leige Waffles
The Belgian Leige waffle is made using a yeast raised dough. they are sweeter. The pearl sugar softens under the heat of the iron, creating crispy and sweet throughout the waffle. Convenient snack anytime of the day.
- 1/2 cup whole milk, lukewarm
- 1/3 cup water, lukewarm
- 3 tsp instant yeast
- 2 large eggs, at room temperature and beaten
- 1 tsp vanilla
- 2 Tbsp honey
- 3 Tbsp light brown sugar
- 3/4 tsp fine salt
- 467 grams bread flour
- 8 ounces unsalted butter, cubed at room temperature
- 1 1/2 cups pearl sugar (or sugar cubes, broken into pieces)
- In the bowl of an stand mixer fitted with dough hook, combine the milk, water, yeast,eggs,honey,vanilla,sugar and salt. Mix until well combined.
- On low speed , add in all but 1 cup of flour mix until combined. Add butter one cube at a time, thoroughly kneading in each addition and scraping down the bowl as needed, before adding in anymore butter.Once all the butter had been incorporated, add the remaining flour and knead on low speed until the dough is smooth and elastic, about 5 minutes.
- Remove dough into a lightly oiled bowl and cover with cling wrap. Let rise for 2 hours. Punch the dough down, cover again and place in the fridge overnight or up to 24 hours.
- When ready to cook, heat the waffle iron. Remove the dough from the fridge and knead in the pearl sugar. Divide the dough into 10 equal pieces and roll each piece into a ball.
- Place the first ball of waffle dough on grid and cook until deep golden all over, about 4-5 minutes. Carefully transfer with tongs or fork to baking sheet. Keep waffles warm in a 180C oven , if intending to eat right away. These waffles must be served warm or the pearl sugar will harden. Freeze any leftover waffles and reheat in a 180C oven until warmed through. Add what ever toppings you like and enjoy.