I have been on the hunt for the perfect real Liege waffle recipe.
I tried one and they tasted like a yeast ball.
Then I tried a second and they were delicious!
They get a little too crispy for me
due to the sugar or waffle iron,
I'm not sure.
But they are very close Ryan tells me.
I think I will still try one or two more.
Just because I am OCD and want the best one!
Anyway, here is the recipe.
It is from allrecipes.com
1 (.25 ounce) package active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar (I just break up sugar cubes)
- 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.
- 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 (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
- Preheat a waffle iron according to manufacturer's instructions.
- 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.