While in lovely Salt Lake City, Jacinda and I dashed through the rain (sharing an umbrella, romantic) for a Machine Gun Sandwich and liege waffles at Bruges Waffles. The waffle was so mouth-wateringly delicious, with a little crunch and lots of cinnamon-y sweetness, that I had to try making one myself.
Most liege waffle recipes call for Pearl Sugar, which is a swedish sugar that most of us don’t have on hand. I made mine without pearl sugar, and they were close enough to please. Let me share my liege waffles recipe after the jump…
Liege Waffles Recipe
In a bowl combine:
I packet yeast
1/3 cup warm water
Let that sit for 15 minutes to bloom.
Then in your mixer or a large bowl, pour 2 cups of flour. Mix in the yeast mixture, 3 eggs, and a cup of melted butter. Let this mixture sit until it doubles in size.
Add a cup of pearl sugar if you have it, if not turbinado sugar works pretty well. Or you could smash up some sugar cubes. Regular sugar will not do the trick, as a liege waffle needs carmelized sugar, and regular sugar will mix/melt too fast. Let it sit another 20 minutes.
Now whip out your waffle iron and get to making liege waffles! They take about 4-6 minutes to cook. You’ll want a crispy dark crust on them, which you’ll find maybe a minute after the iron starts steaming or a little less.
A trick I like for keeping a pile of waffles warm is to hear the oven to 250 degrees and place a cooling rack on a cookie pan on the middle shelf. Then as your waffles come off the iron, stick them in there. But probably your family will just eat them all as they come out of the waffle iron and you will be left standing, hoping there is one left.
These waffles are so full of carmelized sweetness they don’t really require syrup or any other topping, except maybe some fruit.