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Shortcut Liège Waffles

17 January 2018

Belgium (Liege) Waffle

A few months ago, I went to check out a waffle cafe in Perth, which specialised in authentic Liege waffles. They were so delicious that I was desperate to make them for myself!

I found a recipe online and since then, I’ve made them 3 times, using this Liège Waffle Recipe by Smitten Kitchen and this Liège Waffle Recipe.

I’ve modified it a bit, because honestly, I’m not patient enough to wait for the dough to rise properly.

So this is a shortcut version! I’m sure waffle fans will poo poo this idea, but hey, I just don’t have the time throughout the day to tend to my rising dough.

My version is not super soft and fluffy. My final waffles are more like a dense, buttery bread, with a crispy, toffee-like shell. It’s ok… but no where near the good stuff from the cafe.

Shortcut Liège Waffles

Makes 16 thick waffles. Takes about 4-5 hours of prep.

1/2 cup (120 ml) warm, whole milk
1/4 cup (60 ml) warm water
1 packet (7 grams or 2 1/2 teaspoons) of active dry yeast
2 large eggs, at room temperature
3 and 2/3 cups (460 grams) all-purpose flour
2 tablespoons raw sugar or brown sugar
2 teaspoons vanilla extract
1 teaspoon coarse salt
200g unsalted butter, softened
1 1/2 (300g) cups of pearl sugar (I just use chopped up sugar cubes, and I decrease it to 200g)

Make Dough:

Mix warm milk, warm water and yeast in a large bowl.

Stir in eggs and 2 and 2/3 cups of flour (leave 1 cup out) and mix well to combine. Sprinkle over the remaining flour, but don’t stir it in. Cover with cling wrap and leave it for 10 minutes.

I like to clean up the kitchen and pack away the ingredients during this time.

Add sugar, salt, vanilla. Using a dough hook on a mixer, beat the dough for 5 minutes.

Then mix in all the butter, a spoonful at a time. This should take about 5-7 minutes. (I like to knead it with my hands sometimes. Makes a buttery mess, but it’s fun and feels so nice!)

Rise Dough:

Cover the bowl with some cling wrap and leave at room temperature for 1-2 hours.

After that, stir the dough with a spoon to deflate it, re-wrap the bowl and put it into the fridge overnight. Or if you’re like me, leave it in the fridge for 1-2 hours! (But of course, the waffles won’t be very fluffy)

One time I completely skipped the fridge bit and it still turned out ok.

Roll Sugar into Dough:

When you are almost ready to cook your waffles, take the dough out of the fridge and knead all the pearl sugar (or in my case, chopped up sugar cubes) into the dough.

Make 16 portions. Roll them into semi-flattened balls, arrange them on a plate/tray, cover them with cling wrap and let them rest for 1 hour.

Cook Waffles:

Heat up your waffle iron, I like to add extra butter. Cook the waffle until they are a lovely golden colour.

Be careful, as they are full of molten sugar, so they will be really hot.

As they cool, they will harden, so you just have to warm them up to make them soft again.

The waffles should be kept and eaten warm!

Serve with fruit or ice cream :)