- 1/2 cup + 2 tablespoons milk
- 2 1/2 tablespoons dried yeast
- 4 large eggs, at room temperature
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 2 cups (1 pound) unsalted butter, very soft at room temperature
- 2 teaspoons salt
- 4 1/2 cups unbleached all-purpose flour*
- 1 box [companyname] Sugar Cubes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Combine warm milk with yeast and pour in a mixing bowl. Add vanilla extract, eggs, granulated sugar and salt.
- Place flour on top of ingredients followed by butter.
- Using a paddle attachment start mixing dough on low speed and gradually increase to medium. Mix dough until it starts to clean away from the sides a bit. The dough will still be very soft, buttery and sticky.
- Remove from machine and cover the bowl with plastic food wrap. Set in a warm place until nearly doubled in size.
- Meanwhile remove sugar cubes from box. Hit each cube firmly with a rolling pin to crush it into 3-5 pieces.
- Place obtained pieces in a sieve and sieve out the finely crushed sugar. (The finely crushed sugar can be used to sweeten homemade lemonade or tea.)
- Add large crushed sugar to (doubled in size) dough and mix in by hand. Cover and rest dough for 10 minutes.
- Cut even pieces size of a jumbo egg or scale to 3.5 ounces. Make round and cover with plastic wrap.
- Heat waffle iron to its highest setting. Pour a little oil on a plate and dip each side of dough pieces into oil.
- Place in iron and cook until both sides are golden brown.
From Chef Eddy: It first started with their chocolate, followed by the waffles, then the beer and now a new type of waffle has arrived from Belgium. On the streets of New York, Philadelphia or in your wholesale store, it seems like everyone is into the Liege waffle. Who indeed can resist the buttery caramel flavor of this incredible delicious waffle? Not to be confused by their cousin the Belgian waffle, this one is not light and airy, in fact it is the very opposite. This waffle is satisfying and hearty with a delicious crunch obtained by crushed sugar cubes. Eat the Liege waffle for breakfast or do as the Belgians (and the New Yorkers) and eat this waffle as a snack. These freeze perfectly and are fantastic lightly toasted, so no reason to get up early on the weekend, simply make them at your leisure and serve anytime.