My second stop on my study abroad in Europe was Brugges, Belgium. I was already clued into what I should eat at each spot by who would later become my mother in law. Liege Waffles and Frites were on the menu in Brugges. There are two types of waffles in Belgium. The Brussels and the Liege. The Brussels is a larger rectangular waffles made from a yeasted dough that is light and crispy (recipe coming soon!). This one is similar to waffles we make and eat here in America. The Liege is made from a rich yeasted dough with pearl sugar mixed through out the dough that caramelizes when the waffles is cooked. It is denser and chewy.
We made them for Ryan's birthday breakfast this year and I have a feeling they will become a breakfast tradition in our family!
LIEGE WAFFLES
makes 10 - 12 waffles
INGREDIENTS:
3/4 cup warm Milk
2 tsp Yeast
2 Tbsp Granulated Sugar (or Brown Sugar)
2 large Eggs
10 Tbsp Unsalted Butter, melted
3 1/2 cups All-Purpose Flour
1 tsp Salt
2 tsp Vanilla
1 cup Belgian Pearl Sugar ( I buy mine on Amazon)
INSTRUCTIONS:
Combine warm milk, sugar, and yeast in the bowl of a mixer. Let sit for about 5 minutes until the yeast begins to foam.
Add eggs and melted butter to the milk mixture and whisk together.
Add 3 cups of flour, the salt and vanilla to the milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes. Place in a warm place, covered for 30 - 45 minutes.
After dough has risen, mix in a cup of Belgian Pearl Sugar into dough using a large spoon.
Preheat waffle iron for 10 minutes before using to get it nice and hot.
Divide dough into 10 - 12 pieces and shape into balls.
Grease the waffle iron with cooking spray and cook one piece of dough at a time in the center of the waffle iron.
Cook for about 5 minutes or until the outside is brown and crispy.
Place on a cooling rack while the remaining dough is cooked.
Serve warm with toppings such as fruit, melted chocolate, Nutella, Biscoff, Homemade Whipped Cream, etc.