LIÈGE WAFFLES

LIÈGE WAFFLES

1 1/2 teaspoons (4.25 grams) active dry yeast

• 
  1/4 cup (60 ml) scalded whole milk, [110°F to 115°F (43°C to 46°C)]
• 
  2 tablespoons plus 2 teaspoons (40 ml) warm water, [110°F to 115°F (43°C to 46°C)]
• 
  2 cups (255 grams) bread flour, plus more for dusting
• 
  1 large egg, room temperature, lightly beaten
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  1 tablespoon plus 1 teaspoon (18 grams) light brown sugar
• 
  3/4 teaspoon (4.26 grams) salt
• 
  8 1/2 tablespoons (120.5 grams) unsalted butter, room temperature
• 
  1 tablespoon (21.25 grams) honey
• 
  2 teaspoons (10 ml) vanilla extract
• 
  3/4 cup (144 grams) Belgian Pearl Sugar (Lars Own brand is an excellent choice) or sugar cubes that you’ve coarsely crushed in a mini chop or a food processor

DIRECTIONS

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  1. Dump the yeast, milk, and water in the bowl of a stand mixer and combine until the yeast is just moistened. This ought to take but a few seconds. Add the egg and 2/3 cup of the flour and mix just until incorporated. Sprinkle with the remaining flour but do not stir. Cover and let stand until the batter is bubbling up through its mantle of flour, 75 to 90 minutes.
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  2. With the mixer on low speed, add the brown sugar and salt to the batter and mix just until combined. With the machine still running, add the honey and vanilla and mix until combined. Add the butter, 2 tablespoons at a time, and mix for 4 minutes on medium-low speed, scraping down the sides of the bowl once or twice during that period. Let the dough rest for 1 minute and then continue to mix for 2 more minutes. (The dough should be sticking to the sides of the bowl during the last minute of mixing and then, in the last 30 seconds or so, it should start to ball-up on the paddle. If this doesn’t happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to the next step.)
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  3. Turn the dough into a large bowl and sprinkle very lightly with flour. Cover with plastic wrap and let rise at room temperature for 4 hours.
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  4. Now cover and refrigerate the dough for 30 minutes.
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  5. Stir the dough down by pressing on it gently to deflate it. Carefully scrape the dough onto a piece of plastic wrap and then press the dough into a long rectangle. Fold that rectangle over onto itself in thirds, like a letter, so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I place two heavy dinner plates on top of it), and refrigerate overnight.
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  6. The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to the bowl. It will seem like a lot of sugar, but it’s supposed to be a lot. Mix the sugar into the dough by hand until the chunks are well distributed. Once mixed, divide the dough into 5 pieces of equal size. Shape each chunk into an oval ball (like a football but without the pointy ends) and let it rise, covered loosely in plastic wrap, for exactly 90 minutes.
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  7. If you have a professional waffle iron (meaning it’s made from cast iron and weighs over 20 pounds) cook at exactly 365° to 370° F (185° to 187°C) (the max temp before sugar begins to burn) for about 2 minutes. If you have a regular waffle iron, heat the iron to 375° F (190°C) and cook for 4 to 5 minutes. (Many regular waffle irons go up to and over 550° F (287°C) at their highest setting. I suggest you place the dough on the iron and immediately unplug it or turn the temp dial all the way down; otherwise, the sugar will burn.)
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  8. Let the waffles cool a few minutes before eating, wrapped in waxed paper, if desired.