Liege Waffles

This is a Liege Waffle. We were introduced to these at Bruges in Salt Lake City. I got a Belgian Waffle Maker for Christmas so tonight we gave it a try. These are NOT a traditional batter waffle. Instead, they use yeast and rise like a bread dough. Pearl sugar, which is not easy to find, adds a caramelized crunch. These are more of dessert than a breakfast. Divine!

Liege Waffle Recipe:

2 1/4 teaspoons of active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
3 eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar

1.Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
2.Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
3.Preheat a waffle iron according to manufacturer's instructions.
4.Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Source: All Recipes