Here’s the last day of the year 2014 and with the holiday season, the breakfasts have become more copious. I recently got a proper waffle maker so the first waffles I wanted to make are the famous Belgium ones from Liege. They are not made of the usual liquid batter but rather with a brioche-style dough. It is therefore much longer to prepare (count 3 hours + between making the dough and letting it rise). However, they are totally different from their pancake-like counterparts. They are crispier outside, soft inside and of course, they are absolutely delicious!
370 g plain flour
75 g caster sugar
100 g milk (full fat)
2 tsp dried instant yeast
125 g butter, cubed
150 g pearl sugar (or sugar cubes slightly crushed into chunks), optional
- In the TM bowl, place the milk, sugar, eggs and yeast and warm 2 min/37C/speed 2.
- Add the flour and salt and knead for 6 minutes.
- After 1 minute kneading, add the butter cubes through the hole in the lid.
- Leave in the bowl to rise for 2 hours.
- Tip out the dough onto a lightly floured work surface. Flatten it with your hands and sprinkle the sugar pearls all over if using.
- Fold the dough to cover the sugar and cut into 16 pieces.
- Roll each piece into a ball and leave to rise for 30 minutes.
- Grease and heat the waffle maker and insert the dough balls (one per waffle) to cook for 2 to 3 minutes.
- Eat warm sprinkled with icing sugar, or spread with jam or hazelnut paste.