Belgian Waffles from Liege

I like making these Belgian Waffles from Liege by following the recipe from the Bread Exchange book. These waffles are well worth making, and is delicious to serve for breakfast and snack.

To make these waffles you will need

1 1/2 tbsp light brown sugar

2 tsp yeast

1/3 cup lukewarm water

2 cups flour

1/2 tsp salt 3 eggs

1 vanilla bean

1 cup unsalted butter melted and 2 tbsp for brushing

3/4 cup to 1 cup Belgian pearl sugar  

Whisk the brown sugar and yeast into the water and let stand until foamy. In a stand mixer fitted with the paddle, mix the flour with the salt, then add the yeast mixture. Mix on medium speed. Add the eggs and mix again. Add the seeds from the vanilla bean and melted butter and mix on medium low speed. The batter will be thick and sticky.

Cover the mixture with plastic wrap and let the bater rise in a warm place until doubled in size for about 1 hour and 45 minutes.

Stir in the pearl sugar into the risen batter and leave it to rest for 15 minutes.

Preheat the Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate and use 2 tbsp batter for each waffle. Cook the waffles until it is golden and crisp. Serve hot.

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