1 tablespoons of granulated sugar
3 teaspoon active dry yeast
½ cup dairy warmed to 110-115 levels
1/3 cup water warmed to 110-115 levels
4 Cups flour
2 Large eggs
4 Tablespoons of brown sugar
1 ½ teaspoon baking powder
1 ½ teaspoon salt
1 cup butter (2sticks)
2 Tablespoons of honey
2 Tablespoons of pure vanilla
1 ½ cups Belgian Gem sugar (“Lars Own” may be the easiest to locate in america)
(optional cinnamon liege waffles) add 2-3 Tablespoons of ground cinnamon
**Make use of a dough hook for those mixing
1. Mix warmed milk, warmed water, yeast, and 1 ½ glasses of flour inside a mixer for several-a few minutes until contents possess a pasty consistency.
2. Let contents sit in mixer bowl for approximately an hour. Will rise substantially in bowl.
3. Add some following ingredients to the peak of mixture throughout the an hour without mixing into contents (allow them to sit on the top). Remaining 3 ½ glasses of flour, brown sugar, granulated sugar, baking powder, salt, butter, and eggs.
4. After letting are a symbol of an hour add some vanilla and honey then mix entire contents together for approximately 5 min.
5. Let dough rise for 4 hrs at 70 degrees.
6. After dough has risen for 4 hrs, stir the dough lower, let all of the gases deflate. Then place dough right into a cake pan or let it rest within the mixing bowl and canopy dough with butcher paper, or something like that. Next, weigh the dough lower with plates and other things that weighs a couple of pounds inside your refrigerator and put dough inside your refrigerator overnight.
7. The following day add some gem sugar. It's easiest to kneed in by hands but could also
be achieved having a dough hook within the mixer.
8. If cinnamon is needed kneed in at this time. After gem sugar continues to be added.
9. Separate the dough into 10 evenly sized balls.
10. Let dough balls sit with gem sugar for 1 hour 30 minutes before cooking.
11. For those who have a liege waffle iron (surefire) prepare dough balls at 365 370 levels for just two 3 minutes or until golden brown having a caramelized outdoors.
If you work with a normal waffle iron prepare slightly hotter around 400 levels then drop temp lower to 300 after putting dough ball to the hot iron therefore the gem sugar doesn burn. ** Cooking occasions and temperatures can vary and could need a little learning from mistakes having a regular waffle iron, however it could work despite a normal waffle iron.
Let awesome for around 2 minutes since the caramel sugar is going to be very hot.
Liege waffles are perfect plain or you can eat all of them with fondue chocolate, whip cream, powdered sugar, frozen treats or bananas to have an added touch.
The Liege waffle dough balls could be frozen for approximately 4 several weeks but still taste great. They'll be good within the refrigerator for around a couple of days. To understand more about Liege waffles visit world wide web.liegewaffle.com. If you are looking at investing in a professional Liege waffle iron call us for any quote once we have a lot of for purchase.