Sourdough Liege Waffles
Author: 
Recipe type: Breakfast/Snack
Cuisine: Belgian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Brioche dough studded with pearl sugar and cooked in a Belgian Waffle maker.
Ingredients
  • Sponge:
  • 60g scaled milk, cooled to just warm
  • 40 g water
  • 20 g sourdough starter (100% hydration)
  • 100g unbleached bread flour
  • Dough:
  • 1 large egg at room temperature, lightly beaten
  • 140g unbleached bread flour, plus extra
  • 20g light brown sugar
  • ¾ tsp. salt
  • 120g unsalted butter at room temperature
  • 1 Tbsp. honey
  • 2 tsp vanilla
  • ¾ cup Belgian Pearl Sugar
Instructions
  1. Combine the starter, milk and water in the bowl of a mixer. Add the flour and stir to combine.
  2. Cover and let sit until bubbly, 8-12 hours.
  3. Add the egg and the rest of the flour and combine.
  4. Add the sugar and salt and mix well.
  5. With the machine on, add the honey and vanilla and then add the butter, one Tbsp at a time.
  6. Mix 4 minutes at medium-low. Let rest for 1 minute. Mix for 2 more minutes.
  7. Sprinkle the dough with flour and then cover and let rise until doubled, 4-8 hours.
  8. Gently deflate the dough and shape it into a rectangle on a piece of plastic wrap. Fold each end up to form a square. Wrap tightly in plastic wrap and refrigerate overnight weighted down with a plate.
  9. Mix in the pearl sugar and shape the dough into 6 oblongs. Cover loosely with plastic wrap and let rise for 90 minutes (no more).
  10. Here's where it gets a little tricky and may need some adjustment for your waffle maker!
  11. If you have a professional cast iron waffle iron with adjustable temperature settings, cook at exactly 365-370 degrees (max temp before sugar begins to burn) for approximately 2 minutes.
  12. If you have a regular waffle iron, heat the iron , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Many waffle makers go so high in temperature that the sugar will burn, so turning it off and letting residual heat cook the waffle or turning the temperature down is necessary. Some experimentation is required!
  13. Be sure to let the waffle cool a for a few minutes before eating it - the caramelized sugar is HOT!
Notes
This recipe will make an absolute mess of your waffle maker. It helps to have removeable plates so that they can be easily washed. If your plates are attached to the maker, fill the wells up with water while the waffle maker is still hot and close the lid. This should dissolve most of the caramelized sugar which will pour out with the water. What remains can be wiped away with a wet paper towel.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2015/03/sourdough-liege-waffles/