Authentic Liege Belgian Waffles

Directions:

1. Place the yeast, scalded milk, water and beer into a large mixer bowl. Blend together for about 10 seconds, just to get the yeast moistened.
2. Add the eggs and 1 cup of the flour. Stir in mixer to blend.
3. Scrape down the sides of the bowl, then sprinkle the remaining 2 cups of flour over the batter, but do not stir it into the mixture. Cover the mixer bowl and set aside for 75 to 90 minutes. When you come back to the mixture, you will notice that the batter has started to bubble up through the top layer of flour.
4. Add the brown sugar and mix batter on low speed, just until blended. Add honey, vanilla and butter; mix on medium-low speed for 4 minutes; scraping down the sides of the bowl a couple of times.
5. Let the dough rest for about 5 minutes, then mix again for 2 more minutes. At first the dough will stick to the sides of the mixer bowl, but it will then begin to ball around the mixing paddle. Remove bowl from mixer stand.
6. Lightly sprinkle dough with flour, cover loosely with plastic wrap and a dish towel. Set dough in a warm, draft free place and let rise for 4 hours.
7. Once the dough has risen for the complete 4 hours, place the bowl in the refrigerator for 30 minutes. This is an essential step and will begin to slow down the activity of the yeast. After 30 minutes, remove from refrigerator and stir down the dough.
8. Add the pearl sugar to the chilled dough and carefully stir in.
9. Divide the dough into six equal size pieces, shaping each into an oval. Set on a floured bread board or surface and let rise for about 1 to 1-1/2 hours.
10. You will need a good waffle iron or waffle maker that you can cook the batter in. The waffles should be baked at 365° F to 370° F. The waffle iron needs to be at a high enough temperature to crisp the sugar on the outside of the waffles, but not so high that the sugar burns. Cook for about 2-1/2 minutes, until crispy and browned. Remove carefully – the melted sugar can burn, so handle carefully. Serve hot!

Be sure eggs, butter and beer are at room temperature.

The batter will start bubbling up through the layer of flour.

Belgian Pearl Sugar is an essential ingredient – Don’t substitute!

Shape dough into six equal ovals.

I have 12 here because I usually make a double batch. My kids eat these as fast as they come out of the waffle maker!

Carefully remove waffles from waffle iron and place on rack. They are extremely hot and the melted sugar can burn you if you aren’t careful! You want to eat them hot.

Perfect just the way they are. They need no syrup or topping, just grab and eat. These are typically served as finger food, you hold them in your hand and enjoy the crispy sweet goodness.