HOW TO MAKE THE MOST AUTHENTIC AND DELICIOUS LIEGE WAFFLES - Expertly cooked by a real Belgian
This video shows you how to make delicious waffles, but not just any Waffles, Liege waffles which happen to be my favorite and are extra sumptuous thanks to the delicious pearl sugar that is caramelized inside of them.
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Liege Waffle Recipe: 12-16 count
4 Cups of all purpose flour
3 Tablespoons of brown sugar
4 Teaspoons of Active dry yeast
1 Teaspoon of salt
Stir To Combine
2/3 Cup of Luke warm water
2 Teaspoons of Vanilla Extract
6 Eggs
2 Cups of Butter and melt it in a pan.
Let it cool off before mixing in the dough one last time.
Cover With Towel and let it rise for at least 90 Minutes
2 Cups of Pearl Sugar, mix it in with the dough
Let it rise for at least another 15 Minutes
And voila you are ready to heat up your waffle iron and cook these babies.
Pearl Sugar:
Waffle Iron:
When I bake I personally like to make larger batches. Waffles can easily be frozen to stay fresh and heated back up within literally a couple of seconds in the microwave or toasted in just about the same time as you’d toast a regular slice of bread.
As for the ingredients, it’s actually pretty simple. As a small note, I’m aiming to make between 14 to 16 waffles, but if you want to make a smaller batch, let’s say only 8 waffles, just use half the quantities that I am using in this video.
First, start by taking out a large bowl and then use a measuring cup in order to measure 4 cups of all-purpose flour. In the same bowl add 3 tablespoons of brown sugar and 4 teaspoons of Active dry yeast and finally add a teaspoon of salt. Owning a set of spoons that have the perfect measures will really make this recipe much easier. Once you’ve put these initial four ingredients in the bowl you can star stirring everything to combine. I do recommend having an electric hand mixer since it does make the process super easy, but doing it by hand using a spoon isn’t too hard either. While you are mixing add 2 teaspoons of vanilla extract and 2/3 cup of luke warm water. Do take note that the water needs to be lukewarm or even room temperature. Using hot water will actually kill the yeast. Reminder Yeast is alive. They are actually single-cell organisms. Using lukewarm water will help activate them and make the dough rise.
Now that everything is nice and mixed take six eggs, break the eggshells and combine the whole egg with the dough. Before mixing take two cups of melted, put it in a pan and let it melt thoroughly. Once melted, let it cool down for 15-20 minutes and then add it to the bowl with the mixed dough. Again, don’t add scorching hot butter, it’ll kill the yeast. We wanna keep them alive so that they can do their thing. Now that everything is mixed that your hand mixer or big spoon and continue mixing until everything is nice and blended. You should end up with a super wet and sticky dough. Now simply cover the bowl and let it rise for at least 90 minutes. Once that is done it’s going to be time to put in your pearl sugar. Now, some grocery stores have it some times but I personally prefer just getting some on Amazon and having it shipped to my house. It’s extremely inexpensive and a very important ingredient to Liege Waffles. Regular sugar will not blend the same way. Once you have the pearl sugar, mix 2 cups of pearl sugar with the dough and mix. This can easily be done with a wooden spoon. It really doesn’t take much effort to mix in this last bit of sugar. Let the dough rise for another 15 minutes and we’ll finally be able to heat up the dough into Liege Waffles. While the dough is rising, it’s a good time to take a Belgian Waffle iron and let it pre-heat for at least 10 minutes. If you’re wondering where to buy an iron, I once again recommend Amazon. It’s just convenient to get it from there. After all we already got the pearl sugar online. Traditionally Liege waffles are supposed to be circular but if you want to make them squared I’m sure they’ll be just as delicious. I like the circular shape so I tend to only use the middle part of my iron and heat 1 waffle at a time. I do recommend making little balls out of your dough simply because it’ll give you a better idea of how many waffles you end up with. If you don’t do that you might end up making huge waffles and making way less than you had anticipated. It really doesn’t take much dough in order to make a waffle.
As you can tell, the recipe is pretty simple. I’m really not a specialty chef. I’m just a Belgian living in America who really misses his Liege Waffles.
Fluffy, Crispy, Piping-Hot Belgian Waffles | Recipe | Cupcake Jemma Channel
Sally's upstairs at C&D Soho with her fail-safe no-messing recipe for perfect Belgian Waffles - just the thing to serve for breakfast, brunch or any other time of day with some maple syrup and whippy cream! If you're the lucky owner of a waffle maker, or have been eying one up (you can pick up waffle irons cheaply online - it's an investment in your breakfast future!) this recipe is a great go-to; there's no proving, resting or waiting around, just mix, cook and eat! We've included pecans here but if you're not keen you can leave them out.
Let us know your favourite way to eat waffles in the comments, and as always don't forget to post your pics using the hashtag #cupcakejemma so we can see!
Approx 8 Waffles:
500ml Whole Milk
Squeeze of Lemon Juice
300g Plain Flour
20g Caster Sugar
3 tsp Baking Powder
3/4 tsp Salt
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 tsp Vanilla
2 Eggs
110g Melted and Cooled Butter
75g Chopped Pecans
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Homemade Belgian Waffles Recipe (Brussels Style)
You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.
There are two different types of Belgian waffles, Brussels style, and Liege waffles. Here are the main differences:
• Brussels: Thin batter that has a slightly tangy taste due to the use of yeast that is classically cooked in a rectangularly shaped waffle iron.
• Liege: Thick almost cookie dough-like batter with chunks of pearl sugar that is cooked in a round waffle iron and serve with assorted toppings.
The main difference between a Belgian waffle and a regular waffle you may have cooked in the past is the use of yeast. Most waffle recipes here in the United States use baking powder as a leavening agent where no proofing time is needed. You do however miss out on flavor if you go the regular waffle route.
Ingredients for this recipe:
• 3 cups of whole milk in between 115° and 118° F
• 2 tablespoons sugar
• 1 packet active yeast
• 3 eggs, separate the yolks from the whites
• 1 teaspoon vanilla extract
• 1 stick melted unsalted butter
• 3 cups sifted all-purpose flour
• pinch of sea salt
• powdered sugar and berries for garnish
Makes 8 large waffles
Prep time: 20 minutes
Cook Time: 5 minutes
Proofing time: 1 hour
Procedures:
1. Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
2. Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
3. Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
4. Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
5. Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
6. Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
7. While the batter is proofing, heat waffle iron.
8. Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
9. Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.
How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.
How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.
When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.
I prefer to use whole milk in this recipe.
If you are using instant yeast you can skip the yeast activation at the beginning.
EGGLESS ATTA CHOCOLATE WAFFLES | SMALL RECIPE | EPISODE 3 of SMALL SERVE DESSERTS #SHORTS
Episode 3 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨ with these recipes I want to give you the confidence to experiment baking something new without worrying about failure or wastage ????
Today let’s make a small serving of eggless whole wheat chocolate waffles. This incredibly simple and quick recipe makes two small waffles✨????
Ingredients-
????1/4 cup whole wheat flour
????1/4 tsp baking powder
????2 tsp cornflour
????3 tbsp jaggery powder
????1/2 tbsp cocoa powder
????1/4 cup warm milk
????1 tbsp butter, melted
????1/4 cup dark chocolate, melted
Instructions
1. In a bowl, mix whole wheat flour, jaggery powder, cornflour, baking powder and cocoa powder.
2. Now add milk and melted butter and whisk it together.
3. Preheat the waffle maker and grease it with melted butter.
4. Transfer about 2 tbsp of the batter into the waffle maker and cook them untill its crisp.
5. Melt the chocolate and pour it over the waffles.
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Easy Waffle Recipe | How to Make Homemade Waffles
This waffle recipe is so versatile, you can add just about any mix-in from chocolate chips to blueberries and even use the base for savory waffles.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
WAFFLE INGREDIENTS:
►2 large eggs
►2 Tbsp granulated sugar
►1/2 cup light olive oil, canola, or vegetable oil
►1 3/4 cups milk (any kind)
►2 tsp vanilla extract
►2 cups all-purpose flour (250 gr)
►4 tsp baking powder
►1/4 tsp salt
???? PRINT RECIPE HERE:
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► All-Clad Belgian Waffle Maker:
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►Electric Hand Mixer:
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►Small Whisk:
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►Citrus Zester:
►Flexible Turner:
►Cooling Rack:
►Baking Sheet:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 Prepping wet ingredients
1:31 Adding dry ingredients
2:18 Types of waffle makers
2:39 How to cook waffles
3:25 Our favorite mix-ins
4:44 How to store waffles
5:10 Taste test
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EGGLESS CHOCOLATE WAFFLES RECIPE | HOW TO MAKE CRISP WAFFLES AT HOME #shorts
Was this the breakfast of my dreams? Hell Yes! Totallyyy!
This recipe cannot be missed guys. It uses only a handful of ingredients and gives you a plate full of wholesome joy! I bet it’ll leave you asking for more! Try it!
Ingredients:
1 cup flour
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 cup sugar
1 cup milk
2 tbsp butter
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