Liege Waffles

A very long time ago, I bought a box of pearl sugar at a local gourmet store. I had made Liege waffles once before, but that time I just used granulated sugar. Only now did I get around to making them.

What is a Liege waffle, you ask, and why do you need special sugar? I will tell you that a Liege waffle, popular street vendor fare in Belgium and other countries, is a type of enriched yeast waffle made with butter, eggs, and milk. How these differ from standard waffles is the pearl sugar, which is mixed in after the dough has risen. This technique keeps the sugar from combining with the dough, which it would if it was added earlier. As the waffles cook, the sugar exposed to the hot iron is caramelized, while the rest of the sugar remains whole, lending sugary crunch to the waffle.

So I found myself, on a rainy, dreary Sunday, putting together the dough for Liege waffles. I used the recipe from the back of the box. It was a little vague, so I used my own technique (not one I actually created), and the only modifications made were to use a stick less butter and add lemon zest.

After the yeast is proofed in lukewarm milk, it is added to the flour along with beaten eggs. The mixture was really shaggy and wasn't smooth, but once I kneaded in the softened butter, the texture changed dramatically. Once all the butter was kneaded and the dough came together, I stopped and let it rise for a brief 30 minutes. I probably didn't knead it for 10 minutes, though I didn't feel it was necessary in this instance.

Once the dough has risen, the pearl sugar is kneaded in. The recipe called for the entire bag, but I felt that ended up being a little excessive. I had a bit of difficulty getting the sugar thoroughly mixed because there was so much of it. Next time, I would try it with just half a bag and see if it yielded good results.

When the sugar is mixed in, the dough gets portioned into 3 ounce pieces. I got exactly 13 dough balls out of this batch. There is no second rising, so now is the time to heat up the waffle iron while you do this.

Now. My waffle iron is a very basic, nonstick machine. It has no brownness setting or timer, save for the green light that turns on and off when a waffle is supposedly done. Because of this, I timed the waffles manually, cooking them for 4-5 minutes before removing them to a wire rack. You don't want to overcook the waffles, lest the sugar cool to be rock hard. At the same time, you want the inside of the waffles to cook. To note, I didn't close the waffle iron completely to allow for the waffles to expand. I was able to barely latch the hinge without letting it flap open.

Did that even make any sense?

And there you have it. With these waffles, you don't need syrup. However, they'd be good with hot fudge, ice cream, jam, or whipped cream. I really liked them, and they're a lovely treat.

The only downside is the cleanup. I wet a double layer of paper towels and put it inside the waffle iron, closing down. This released some of the sticky, caramelized sugar. After that, I ironed bread slices, which seemed to work better than the paper towels. Since it wasn't quite cleaned, I let it cool completely (after unplugging the machine) and got to work wiping between the grates. Now I remember why it took me so long to make them.

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Liege Waffles
Recipe by Lars' Own, modified by myself

Makes 12-13 waffles

Ingredients -

3 1/2 cups all purpose flour
1/2 teaspoon kosher salt
Grated zest of one lemon
3/4 cup lukewarm milk
2 1/4 teaspoons dry yeast (I used instant)
2 eggs, lightly beaten
1 stick unsalted, softened butter, diced into half inch pieces
1 bag Lars' Own Belgian Pearl Sugar (I would probably use less next time)

Directions -

1. Whisk together the flour, salt, and lemon zest in a large bowl. In a small bowl, dissolve the yeast in the milk and let proof for 5 minutes, or until the yeast is bubbly. Add the yeast mixture and the eggs to the flour, mixing with your hand until a shaggy dough forms. Working with half of the butter, knead it into the dough. The dough might fall apart before it comes back together. Once a cohesive dough is formed, repeat the process with the remaining butter. Knead for 1 minute. Cover with a damp cotton dish towel or plastic wrap; let rise until doubled, about 30 minutes.


2. Preheat waffle iron. Add Belgian Pearl Sugar, kneading just until combined. Portion dough into 3 ounce balls and place on a baking sheet. When waffle iron has heated, cook the waffles for 4-5 minutes. Carefully remove from the iron and place on a wire rack to cool slightly before eating (the caramelized sugar will be very hot).

Serving Suggestions
In Belgium, sugar waffles are eaten at any time of the day - breakfast, coffee breaks, or dessert. Sugar waffles taste great and remain crispy either cold or warm. Serve plain or drizzle with warm melted chocolate or caramel. Also try them with a dollop of whipped cream. Enjoy!

i'm makin' waffles!

Move over, pancakes, and make room for waffles. I enjoy a nice stack of pancakes, but there's no denying my true love of the cratered, crispy waffle with moist and fluffy innards. I vary between recipes quite a bit, opting for a simple and quick buttermilk or regular milk version, sometimes whipping the egg whites separately from the yolks if I don't mind the noise and have time to spare.

My ultimate favorite kind of waffle, however, is a yeast waffle. In fact, what really separates a Belgian waffle from the normal version isn't so much the Belgian waffle maker as it is the addition of yeast to the batter. What you end up with is a waffle that retains its crispy outtards longer than most waffles with an incredible depth of flavor, a light sourdough essence. (And if you want a real experience, make some Liege waffles -- your world will never be the same.)

Normally, when I think ahead of time (which is always easier to do in retrospect), I make an overnight yeast waffles from America's Test Kitchen. When I don't, and this is my usual waffle experience when I want waffles NOW, I either resort to the quick, standard version. However, if you're not hasty and can spare two hours, you can most definitely enjoy yeast waffles TODAY!

I came across this particular recipe for yeast waffles through either Foodgawker or Tastespotting (yeah, that's some memory fail right there). After just one second of staring at all the pictures on her blog, there was no way I was walking away without the prospect of waffles in my immediate future.

There are so many different waffle toppings to choose from, like a "fruit salsa with a lime glaze", "ants" in the form of raisins and chocolate chips (I will give you a shout out on this blog if you order "ants on waffles" the next time you're at a restaurant), peanut butter, cream cheese or sour cream, various flavored syrups, chicken and gravy. When I eat yeast waffles, though, I prefer to keep the toppings at a bare minimum to keep from overpowering the flavor. A few pats of butter, maybe some fruit, a light coating of syrup (enough to mostly fill the craters), and a sprinkling of powdered sugar for beauty.

So GO. Waffles. Go eat some waffles!

(Recipe after jump)

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yeast waffles
Original recipe here. Below is my modified version.

ingredients ~

2 1/2 teaspoons instant yeast
1/4 cup sugar
2 cups milk, heated to 100-110
4 cups flour
1/2 teaspoon cinnamon
grated rind of 1 lemon
1/2 teaspoon salt
4 large eggs
1/4 cup melted butter, cooled
1 1/2 teaspoons lemon extract

directions ~

1. In a large bowl, whisk together the yeast and 1 tablespoon sugar with the milk. Set aside until bubbly, about 5-10 minutes.


2. In a separate bowl, whisk the flour with the remaining sugar, cinnamon, lemon rind, and salt. In a small bowl, whisk the eggs with the butter and lemon extract until combined.


3. Stir the egg mixture into the yeast, followed by the flour mixture, making sure to mix thoroughly. Cover bowl with plastic wrap and let rise for two hours; the mixture will be thick, elastic and bubbly.


4. Heat waffle iron. When ready, scoop batter into center of grid. Since this batter is thicker than that of normal waffles, it won't spread like you might expect. It will expand whilst cooking, so make sure to fill the grids about 3/4 full (experiment and find what works best). Cook according to waffle iron instructions. Serve with butter and syrup.

Mother's Day Eats Wrap-Up

Because all mothers deserve (or maybe not all... um, if this does not apply to you then disregard what I'm about to say) a nice breakfast, especially one that's a bit up from a standard breakfast, I decided to make orange buttermilk waffles with strawberries.

What's different about these waffles than the ones I normally make is that the egg whites are beaten separately. It took me exactly eight minutes and forty-five seconds to produce stiff peaks and a very sore shoulder/forearm/wrist. Hehe!

Anyhow, the texture was dense yet light (due to half the flour being fine whole wheat, though it tastes good so density be damned), with a subtle hint of orange and tanginess from the buttermilk. I'm going to have to tweak the amount of shortening because it oozed orange fat around the edges of the waffle maker. Very disgusting. And although I used melted Smart Balance shortening instead of melted butter, it's just a disgusting thing to look at. Orange fat is something you expect to see coming out of an Oompa Loompa, not waffles.

Since we had decided on barbecue chicken sandwiches, I figured I'd make hamburger buns so we didn't have to eat straw in the form of bread.

The recipe I used is from The Martha Stewart Baking Handbook - The Original Classics. The dough was pretty easy to work with and was just on the verge of sweet without tasting like Hawaiian Rolls. Also, it was rich enough to be on a different level from regular white bread without being overly rich, which isn't the role of a hamburger bun, and most importantly, it tasted like a hamburger bun.

My mom cooked the chicken and made the barbecue sauce, and she found the perfect method for making tender, moist chicken breast. (We all hate overcooked chicken.) First, the chicken breast should be at room temperature, then you sear it on both sides and finish it in the oven. It stays in the oven less than if you completely made it in the oven, thus, hopefully, reducing the chance of drying out.

Enjoy these self-'splaining pictures:

For dessert, Mother's Day seems like a bright, airy holiday that shouldn't be weighed down by a heavy dessert, or maybe it was a reaction to the fact that usually the weather is nice and calls for a citrus dessert, or that it was raining and the sun wasn't out, so I needed a "bright" dessert to counter the weather.

I chose Lemon Custard Cakes from an Everyday Food magazine.

I forgot that I had bowls that could be cooked in (I don't have ramekins!), so I made it in a large dish instead.

The egg whites in this dish were whipped by hand, as well.

STAND BY FOR A PUBLIC SERVICE ANNOUNCEMENT:

Do your part for the environment! Instead of using an electric-powered blender to whip egg whites, do it by hand. Not only will you not be using an energy-wasting appliance, you'll be exercising at the same time! (Don't forget to use both arms so as not to unevenly develop the muscles.)

To accompany the lemon cake, I made shortbread. It seemed to fit. The recipe was from the same cookbook as the hamburger buns is from.

After eating many shortbread slices, I cannot believe I haven't made it more often. It's the perfect cookie because it isn't too sweet and is seemingly more filling than the average cookie, without causing a stomach ache (of course, you really shouldn't be looking to get filled up by a cookie). The taste, slightly butterscotch-y-caramel-y because of brown sugar, melded perfectly with the buttery taste and sandy texture. It was in the middle of sandy and flaky, leaning more toward the sandy side.

Happy Mother's Day to all the mothers out there in the blogosphere!