A popular light, buttery golden Belgian Liege waffle topped with fresh fruits, Nutella, Biscoff, and whipped cream.
Keyword: belgian waffles
Author: Melissa Stadler, Modern Honey
¾cupWhole Milklukewarm, warmed to about 110 degrees
Belgian Sugar PearlsSugar Cubes, or Sugar to sprinkle on waffle
Biscoff Cooke Butter
In an electric mixer, combine warmed whole milk, sugar, and yeast. Let proof for 10 minutes. Make sure yeast is working by watching for bubbles and that the mixture is expanding.
Add honey, eggs, and vanilla. Mix until combined.
Add butter, one tablespoon at a time. Stir in flour and salt.
Let mixture knead on medium speed for 8-10 minutes, scraping down the sides often.
Place in greased bowl and cover tightly with Saran Wrap.
Let rise in warm place for 2-3 hours or until doubled in size.
If you are in a hurry, you may begin to cook waffles after the dough has rise to double the size. For best results, refrigerate for at least 6-8 hours, or overnight.
When ready to cook, heat up Belgian waffle iron. Divide the dough into approximately 8 pieces depending on how large you want your waffle and roll into ball.
If using belgian pearl sugar or sugar cubes, knead into balls.
Place a small pat of butter on waffle iron and then cook each dough ball according to waffle maker's instructions. Cook for 3-5 minutes, or until golden brown. If not using sugar pearls or cubes, sprinkle with sugar.