How to make traditional liege waffles

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These yeast based Belgium liege waffles are AMAZING, seriously if you haven't tried them yet your missing out - more dessert than breakfast - but I'll eat them for every meal. With chunks of sugar that crystallizes as it cooks, they are amazing plain or with toppings for an even sweeter treat. • ____________________↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓____________________ • Subscribe to my channel https://youtube.com/ashleemariecakes?... • the key to get the most authentic flavor from this thick dough is to not skip any of the rise times - it makes a huge difference. • TRADITIONAL LIEGE WAFFLE RECIPE • printable version http://ashleemarie.com/traditional-li... • 1 Tbsp active dry yeast • 1 tsp sugar • 3/4 C warm whole milk (110-115 degrees) • 2 large eggs room temperature, lightly beaten • 1 1/2 C Bread flour (first mix) • 2 1/2 C Bread flour (second mix) • 3 Tbsp brown sugar • 1 1/2 tsp salt • 1 C softened butter • 2 Tbsp honey • 1 Tbsp vanilla • 1 1/2 C belgian pearl sugar • Place yeast, sugar and milk into your mixer and proof yeast 5-10 mins • Add the egg and 1 1/2 C of the flour, mix until it's smooth • Sprinkle remaining 2 1/2 C flour over the mixture, to keep the dough from getting crusty. cover the bowl and let rise 90 mins • Add brown sugar and salt and blend on low to medium-low speed. While mixing add the honey and vanilla. • add butter 2 Tbsp at a time. • Mix 4 minutes at medium-low speed, let the dough rest for 1 minute and then continue to mix for 2 minutes, then rest, repeat until the dough balls up on the hook. • Cover and let rise for 4 hours. • Then knock the dough down, I just use my dough hook to quickly get the dough down. • wrap the dough in plastic wrap, 2-3 times around • place in a bowl or pan and weigh it down a bit and refrigerate overnight. • The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time). • Once mixed, divide the dough into 13 pieces of equal size. • squeeze each chunk into an ball and let it rise for 90 minutes. • Cook in a waffle iron for about 4 mins at 360 degrees (see note for regular waffle iron) • Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with with bananas, blue berries, nutella, cookie butter, ice cream, or plain with some powdered sugar! • NOTE on regular home waffle irons: heat it up, put the dough in for 1 min then unplug the machine for 3 mins. Depending on how hot your machine gets you might have to play with the time a bit • MORE LIEGE WAFFLES • coconut liege waffle http://ashleemarie.com/coconut-liege-... • pumpkin liege waffle (coming soon) • lemon curd liege waffle http://ashleemarie.com/lemon-curd-ras... • MORE BREAKFAST VIDEOS • Kolaches • How to make Sasuage Kolache • Cronut • How to make Cronuts - Laminated dough... • Crepes • How to make Homemade Crepes without s... • Pain au Chocolat • How to make Pain Au Chocolat - Lamina... • German Pancakes • How to make german pancakes, dutch ba... • Cinnamon Apple doughnuts • Bloody Brain Caramel and Cinnamon App... • ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it • KITCHEN EQUIPMENT I USE • Bosch Universal Mixer http://amzn.to/210Eyra • Stove top waffle iron http://amzn.to/2bWYGZD • Portable single burner http://amzn.to/1n2z02a • ABOUT ASHLEE MARIE • I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making • CONTACT ME - I'd love to work with you • [email protected] • YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE • Blog: http://ashleemarie.com • Facebook: / ashleemariecakes • Pinterest: / ashleemariecake • Instagram: / ashleemariecakes • Twitter: / ashleemariecake • HERES IS THE FILMING EQUIPMENT I USE • Nikon D610 (camera A front shots) http://amzn.to/1TBRiFE • Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe • Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8 • Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei • Tripod http://amzn.to/1RYchRO • Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR • Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC • Lavalier microphone http://amzn.to/2aPD5of • Zoom h1 recorder http://amzn.to/2aDul0T • 3 Light kit http://amzn.to/2b47hwp • sand bags http://amzn.to/1n89lG6 • Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/pro... • Lift me up Song by zhanic at Pond 5 http://bit.ly/pond5liftmeup

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