So today I watched this video about Belgium, giving facts about it and stuff. Then I learned they are going alphabetically, like me!
I recommend you watch it! It tells you all the facts! So I looked at the comments and found this one!
Not a real Belgian Waffle!?!??! I quickly looked up a real Belgian Waffle recipe and I found this one. Before we go, I want to let you know that there won’t be many pictures. Like, there will only be 2. I tried videos, but sending it is extremely hard, and it’s confusing. So let’s stay safe and just use pictures.
Yes, I know you are looking at it like
For the Maple Pearl Sugar:
1/2 cup sugar
2 tsp maple syrup
For the Waffle Batter:
2 cups plain flour
1/2 tsp baking powder
pinch of salt
1/3 cup warm water
1 tsp dried yeast
2 tsp caster sugar
220g (2 sticks, minus 2 tbsp) butter, melted
Firstly, the night before you want waffles (or days before) stir together the ingredients for the maple pearl sugar until they are the consistency of damp sand. Pack the sugar into a layer about 1/2 cm (1/4 inch) thick on a plate, and place uncovered in the fridge overnight. The next day, the mixture will be hard, like a sugar cube, and can be broken up into small pieces for use.
To make the waffles, sift the flour, baking powder and salt into a large bowl or stand mixer. In another small bowl, combine the water, yeast and sugar and set aside for 15 minutes. Once the time is up, add the now-frothy yeast mix to flour and mix to incorporate. The mix will be very dry. Continue mixing and add the eggs one at a time, until a stiff dough is formed. Now, slowly add the butter, bit by bit, making sure it is well incorporated after each addition. Once all the butter is in, cover the dough and set aside to rise for an hour, or until doubled in size.
Once the dough is doubled, stir through the broken up pearl sugar and leave for a further 15 minutes. Then, bake the waffles, as per your machine’s instructions! BOOM. Liege Waffles.