Liège Waffles (for New Year's Day Brunch)

[crafty_packrat]

Liège Waffles (aka Luiske Wafels aka Gaufres Liegeosis)

Ingredients
Batter 1:
1 1/4 oz fresh cake yeast or 2 1/2 active dry yeast
1/4 cup warm water
1 cup all-purpose flour
1 tablespoon granulated sugar
1 large egg, beaten

Batter 2:
9 tablespoons unsalted butter, room temperature
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
pinch of salt
1 tablespoon granulated sugar
1/2 cup Belgian pearl sugar


Directions

1. Prepare Batter 1: In a small bowl, dissolve the yeast in the warm water with 1 tablespoon of the flour and the sugar. Let stand 5 minutes until foamy.


2. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture, egg, and milk. Mix well with a wooden spoon to make a smooth batter. Cover with a kitchen towel and let rise in a warm place until the batter has doubled or tripled in volume.


3. Meanwhile prepare Batter 2: In a medium-size bowel, mix the butter, flour, salt, vanilla, baking powder, cinnamon (if using), granulated sugar, and pearl sugar into a paste.


4. With your hands, work Batter 2 into Batter 1 until well mixed. Shape the dough into 10 balls, approximately 2 1/2 to 3 oz each. Flatten each ball into a disk and dust lightly with flour. (You can put the batter in the over for the next morning at this point)


5. Bake in a medium-hot waffle iron. Don't let the iron become too hot of the sugar will burn. Bake until the waffles are golden brown by still slightly soft, 3 to 4 minutes.


6. Serve the sugar waffles lukewarm or cooled to room temperatures on a rack. Sugar waffles with keep well for several days in an airtight container.

This recipe makes about 10 waffles. You can buy Belgian pearl sugar from Amazon or local specialty grocers (and Walmart?!)