Copycat Waffle Love Liege Waffle Recipe
Description
This Copycat Waffle Love Liege Waffle Recipe is the closest we've found to our favorite food truck waffles here in Utah using a Liege waffle.
Ingredients
For the Waffles
- 3/4 Cup Whole Milk, scalded and cooled to warm milk *SEE NOTES
- 2 Tablespoons Water, warmed
- 1 1/2 teaspoons Granulated Sugar
- 2 teaspoons Instant Yeast
- 2 Large Eggs, lightly whisked
- 1 Cup Unsalted Butter, softened
- 3 Tablespoons Honey
- 3 Tablespoons Granulated Sugar
- 3 teaspoons Vanilla
- 2 Cups Bread Flour
- 1 1/2-1 3/4 Cups Flour
- 2 Cups Belgian Pearl Sugar
For the Whipped Cream
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- 1/3 Cup Mascarpone
- 1 teaspoon Vanilla Extract
Instructions
For the Waffles
- Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.3/4 Cup Whole Milk, 2 Tablespoons Water, 1 1/2 teaspoons Granulated Sugar, 2 teaspoons Instant Yeast
- Allow the yeast to proof, or get foamy and puffy.
- In a large bowl, beat together the butter and sugar.1 Cup Unsalted Butter, 3 Tablespoons Granulated Sugar
- Add the eggs, honey and vanilla.2 Large Eggs, 3 Tablespoons Honey, 3 teaspoons Vanilla
- Stir everything together and add the yeast mixture.
- Place in a standing mixer with the dough hook and add 2 cups of bread flour.2 Cups Bread Flour
- Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter. See notes for allowing to rest in the fridge overnight.1 1/2-1 3/4 Cups Flour
- Punch down the dough and knead in the pearl sugar.2 Cups Belgian Pearl Sugar
- Separate into 7 to 8 balls and place on a hot, greased waffle iron.
- Cook until golden brown and serve with Biscoff or Nutella, whipped cream (see instructions below) and fresh berries.
For the Whipped Cream
- In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form.1 Cup Heavy Whipping Cream
- Add the powdered sugar, mascarpone and vanilla and beat until peaks form.1/2 Cup Powdered Sugar, 1/3 Cup Mascarpone, 1 teaspoon Vanilla Extract
Notes
To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little "skin" appears on top of the milk.
You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use.
Need to skimp on the rise time? No biggie, though you will lose some of that awesome flavor.
Waffles can be frozen for up to 3 months.
Nutrition
Calories: 1060kcal