How To Make REAL BELGIAN WAFFLES - Day 16,723

• published: 30 Jun 2015
• views: 101

After traveling to Belgium last Christmas I was inspired to make these delicious Liege style Belgian waffles. Well, it only took 7 months and a huge amount or research. Viola...deliciousness! =================== Help support all these activities by visiting my Etsy Store and Amazon Store. =================== https://www.etsy.com/shop/Eudaemonius https://www.amazon.com/shops/BlueMarbleBounty =================== Taste Test - KOREAN NOODLE SNACKS - Day 16720 https://youtu.be/qL_Kd6ozdpo How To make GLUTEN FREE COCONUT CAKE DELUXE - Day 16,716 http://youtu.be/drHYUgXQ_hk How To Make GERMAN CHOCOLATE CAKE - Day 16,716 http://youtu.be/9fbD9Zyp1Qk How To Make BEER - Dark! - Day 16,701 https://youtu.be/rLhSYqSehmY =================== Want this recipe emailed to you instead for easy printing? Just send an email to EudaemoniusMarkII@gmail.com #YourEveryDaySanta #Eudaemonius @Eudaemonius http://eudaemonius.tumblr.com https://twitter.com/Eudaemonius EudaemoniusMarkII@Gmail.com https://www.flickr.com/photos/84904494@N00/sets/ https://www.facebook.com/EudaemoniusMarkII https://www.etsy.com/shop/Eudaemonius Love to hear from you. Questions? Comments? If you would like to send products to review, they can be mailed to: Robert Jones PO Box 353 Santa Barbara, CA 93116 Copyright, 2015 Blue Marble Bounty, Inc. =================== Liege Style Belgian Waffles Recipe 1 1/2 (6g) Teaspoons Active Dry Yeast 1/4 Cup (60ml) Scalded Whole Milk Cooled to 110-115F (43-46C) 2-1/2 (40ml) Tablespoons Water at 110-115F (43-46C) 1 Large Egg, room temperature, lightly beaten 4 Teaspoons (16g) Light Brown Sugar 3/4 Teaspoon (5g) Salt 1/2 Cup (115g) Butter, Room Temperature 1 (21g) Tablespoon Honey 2 Teaspoons (10ml) Vanilla Extract 2 Cups (260g) Bread Flour 3/4 Cup (140g) Pearl Sugar Place yeast and warm water into mixing bowl or stand mixer and mix slightly with paddle attachment to moisten the yeast. Then allow to sit for 10 minutes. Then add other ingredients except salt, flour and pearl sugar and mix well. Add 1/2 the flour mix well. Scrape down the bowl and remove paddle. Cover the bowl and allow to set at room temperature for 90 minutes. The dough should become bubbly and lighter. Add the rest of the flour and the salt. Using the dough hook, mix slowly for about 4 minutes. The dough should develop into a ball and come away from the sides of the bowl. Scrape down the bowl one last time, and mix for 30 seconds more. Scrape down the bowl and lightly sprinkle the dough with flour. Cover the bowl with plastic wrap and allow to set at room temperature for 4 hours. Then, place the bowl into the refrigerator for 30 minutes. After 30 minutes, remove from the refrigerator and press it down to deflate from gasses. Place dough on a piece of plastic wrap forming into a loaf shape. Wrap it tightly and place back in the refrigerator for 8 hours or overnight. The next day, in a large mixing bowl add the unwrapped dough and the pearl sugar. Knead it gently to incorporate the sugar pieces. Cover the dough loosely in plastic and allow it to set for another 90 minutes. Heat waffle iron to 365F (185C). Cut off a piece of dough to fit your iron and place between irons. Cook for about 2 minutes until golden brown, and sugar is melted. You might have to play around to get your timing just right. If you have an American style everyday waffle iron, it might be too hot. In this case, heat it up, place in dough and then turn way down or unplug. Allow it to cook for about 2 minutes. Again, you might have to play with the timing to get it the way you like. You should get crunchy sugar on the outside and cooked through on the inside. Remove from the iron, and allow to cool for a few minutes. This allows the sugar to get a bit crunchy again. You will love these!!