Belgian "Liege" Waffle

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   The day before, place into the bowl of a stand mixer.

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   1/2 pkg Active Dry Yeast

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   1/4 cup Whole Milk at 110-115 degrees

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   1/6 Cup Water at 110-115 degrees

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   Stir for a few seconds to moisten the yeast.

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   Now add:

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   1 Large Eggs room temp. and lightly beaten

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   1/2 cup Bread flour

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   Mix to blend. Scrape down sides of bowl

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    Sprinkle an additional:

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    3/4 cup Bread flour

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    Over the top, but DO NOT stir it in

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    Cover and let stand 75-90 minutes ( the batter will bubble up through the cover of flour).

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    Then add:

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    1/2 Tbsp Light Brown Sugar

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    3/4 tsp Table Salt

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    3/4 tsp Baking Powder

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    Mix on low speed to blend. With machine on low, add:

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    1 Tbsp Honey

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    1/2 Tbsp Vanilla

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    Then add just 2 Tbsp AT A TIME:

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    1/2 Cup Butter soft room temperature

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    Let it mix for a few minutes after the last Tbsp of butter. The dough should be elastic and a little sticky.

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    Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 2 hours. This step is crucial for developing the flavor.

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    REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO NEXT STEP

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    This is essential. The yeast respiration must be slowed before continuing.

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    Stir the dough down (meaning: gently deflate the gases from the dough by pressing on it with a rubber scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT.

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    The next day, place the cold dough in a large bowl and add:

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    1/3 to 1/2 cups Belgian Pearl Sugar.

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    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. Let each rise (covered loosely in plastic wrap) for 90 minutes.

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    I cook them on medium high for about 30 secs then reduce the heat to low. They should be gooey in the middle and cooked on the outside.

* Per serving · 4 servings · Values may vary.