Liege waffles are dough-based waffles that have caramelized-sugar exteriors, working well with savory or sweet toppings. The idea for this instructable stemmed from my cravings to duplicate the liege waffles of an awesome local restaurant
; check out their menu
for more sweet and savory waffle inspirations.
I found my recipe for liege waffles here
. My recipe will reflect my (forced) improvisations.
Step 1: Ingredients
For liege waffles:
2 cups flour
1 cup semi-crushed sugar cubes
1 cup melted butter
1 package yeast (or 2 1/2 teaspoons yeast from bottle)
1/3 cup lukewarm water
1 1/2 tablespoons sugar
1/8 teaspoon salt
1 to 2 avocados
mozzarella cheese in small slices
Step 2: Proof the yeast and melt the butter
Mix the yeast with the lukewarm water, salt and 1 1/2 tablespoons sugar and let it proof for 15 minutes. Melt the butter while you're waiting for the yeast to activate.
Step 3: Mix dough
In a large bowl, mix together the flour, yeast, butter and eggs. Knead the mixture together just enough to get an even dough without lumps. Allow the dough to rise until it doubles (I think I waited about 45 minutes).
Step 4: Add sugar
One of the core ingredients of liege waffles is the late addition of pearl sugar to the dough in order to achieve a caramelized glaze. I couldn't find any pearl sugar, so I took sugar cubes and crushed them in a bag until they were about the size of barley or large grains of rice. I know that purists probably think that this is sacrilege (as well as the fact that I cooked the waffles in a normal waffle iron), but it seemed to work out great for me.
Add the sugar to the dough after it has doubled and and carefully mix it together. Let it sit for another 15 minutes. Turn on the waffle iron while you're waiting on this step.