1840s Liege Waffle Recipes

LIEGE BELGIAN WAFFLES WITH PEARL SUGAR

Steps:

• Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
• Preheat a waffle iron according to manufacturer's instructions.
• Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

SAVORY LIEGE WAFFLE

Steps:

• for starter:.
• mix : 100 g flour , 100 g warm water , yeast , 4 g salt , sugar.
• mix all and rest for 2 hrs.
• for dough :.
• mix starter , warm milk and eggs completely then add mix of dry ingredient ( flour , corn flour , salt & spices ) . when dough is shaped add butter little at time until all mix with dough and dough be realistic .then rest the dough for 2 hrs .
• when dough be double in size puffed down dough , fold and transfer it to refrigerate for 1 hr rest .
• fold dough again and rest for 1 hr .
• take out the dough and divide equal size ball and rest 90 min .
• warm up waffle iron machine for 5 min and transfer dough to machine and bake for 5 min at medium heat then addition 2 min to maximum heat .
• transfer waffles to rack , and serve .
• enjoy.

CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY

Steps:

• First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
• When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
• In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
• Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
• For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
• Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
• Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
• Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
• Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!

LIEGE WAFFLE RECIPE / LIèGE GAUFRE RECETTE

Steps:

• Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.
• Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.
• Sprinkle remaining flour over the mixture, but do not stir it inches Cover and let stand 75-90 minutes (at the end of that time, you'll notice the batter bubbling up through the cover of flour).
• Add brown sugar, salt, and baking powder* ( * while baking powder is not a traditional ingredient, it provides a slightly more modern texture. If you like, omit the baking powder and add 1/2 teaspoons more yeast.) to the workbowl of a stand mixer. Mix on low speed - just to blend.
• With machine on low, add honey and vanilla. Then add 2 tablespoons of butter at a time. Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to Step 6.
• Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.
• REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.
• Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds - like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.
• The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. It will seem like a lot of sugar, but it's supposed to be :) Mix it into the dough by hand until the chunks are well-distrubuted. Once mixed, divide the dough into 5 pieces of equal size.
• Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
• If you have a professional waffle iron (meaning: it's cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you'd like to add some fruit or a dusting of powdered sugar; they're quite sweet on their own.
• If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.

1840S LIEGE WAFFLE

Steps:

• mix sponge together and let proof
• then add other flours salt and butter let rise until doubled about 1 hour in warm spot
• add baking soda and vinegar
• fold in egg whites
• spray pam on waffle iron.
• put on 2/3 cup batter which will be thick.
• sprinkle on topping sugar on top
• bake.