Leige Belgian Waffles

Leige Belgian Waffles! Let’s get into it.
 
I’ve been to Belgium a handful of times. It’s a lovely country and the fact that it is known for mussels, chocolate, fries and waffles is no farce.  I love the food there so much and could very happily eat my way across the country, stopping at every chocolate shop and every waffle stand along the way. 
 

Spending a mere week in the Benelux region, there was not enough time to make all of my Belgian favorites, so I had to settle for the best: the waffles.  Now, I like waffles, but I LOVE Belgian waffles.  I got my first taste of them my freshman year of college when my writing professor, who was Belgian, invited my class over to her house for a Christmas party, and served waffles made from scratch.  Heaven in my mouth.

What makes a waffle Belgian is not simply using a round rather than square waffle iron.  Rather, Belgian waffles have a yeast base and have pearl sugar crystals, specific to Belgium, strewn throughout.  When the waffles are cooked, the sugar gets all crystal-ly and somewhat caramelized.  Like I said, heaven in my mouth.

Typically, I’m not a huge fan of using yeast. In my opinion, it’s very time consuming, and if I can make an item without yeast, I’d rather do that. However, there’s a reason these waffles are the best, so the yeast step was necessary.  Between the rising and the waiting, the dough took a little over an hour.  The result was well worth the wait.  As for the sugar crystals, since I wasn’t going to spend bank on imports, or go to Belgium myself to collect them, I simply used sugar cubes, and pounded them a bit so they were in pearl-ish sized.  Thank for the tip, Rachel Ray.

These waffles are fantastic enough to stand alone.  In my gluttony, however, I had mine with a bit of chocolate and ice cream, which just makes them better.  I implore you to give these a try.

Leige Belgian Waffles

November 3, 2012
: 8
: 1 hr 30 min
: 30 min
: 2 hr
: Medium

Leige Belgian Waffles are a buttery brioche consistency batter with pockets of sweet sticky sugar throughout.

By:

Ingredients
  • 1 (1/4 ounce) package yeast
  • 1/3 cup lukewarm 2% or whole milk (not too hot, it'll kill the yeast)
  • 2 TB white sugar
  • 1/8 tsp salt
  • 2 cups cake flour
  • 3 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup pearl sugar cubes
Directions
  • Step 1 Mix the yeast, milk, sugar and salt in a bowl and let it develop or sit for 15 minutes.
  • Step 2 Place the flour in a separate bowl and make a well in the center of the flour. Pour the yeast in the middle of the well and blend on medium speed with the mixer.
  • Step 3 Add the eggs, one at a time, blending well after each addition. Slowly add the melted butter, vanilla and cinnamon. The batter will be pretty sticky.
  • Step 4 Let the dough sit and let it double in size, about 60 min. Fold in the pearl sugar and let dough rest 15 more minutes.
  • Step 5 Heat waffle iron according the manufacturers directions. Spoon 2 inches of dough in the center of the waffle iron and cook about 3-5 minutes.
  • Step 6 If you can’t find pearl sugar, pound some sugar cubes with a rolling pin for the same effect.

 

 


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