Liege Waffles

Products Used
Liege Waffles

Ingredients

  • 1/2 cup + 2 tablespoons milk
  • 2 1/2 tablespoons dried yeast
  • 4 large eggs, at room temperature
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 2 cups (1 pound) unsalted butter, very soft at room temperature
  • 2 teaspoons salt
  • 4 1/2 cups unbleached all-purpose flour*
  • 1 box [companyname] Sugar Cubes

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Combine warm milk with yeast and pour in a mixing bowl. Add vanilla extract, eggs, granulated sugar and salt.
      2. Place flour on top of ingredients followed by butter.
      3. Using a paddle attachment start mixing dough on low speed and gradually increase to medium. Mix dough until it starts to clean away from the sides a bit. The dough will still be very soft, buttery and sticky.
      4. Remove from machine and cover the bowl with plastic food wrap. Set in a warm place until nearly doubled in size.
      5. Meanwhile remove sugar cubes from box. Hit each cube firmly with a rolling pin to crush it into 3-5 pieces.
      6. Place obtained pieces in a sieve and sieve out the finely crushed sugar. (The finely crushed sugar can be used to sweeten homemade lemonade or tea.)
      7. Add large crushed sugar to (doubled in size) dough and mix in by hand. Cover and rest dough for 10 minutes.
      8. Cut even pieces size of a jumbo egg or scale to 3.5 ounces. Make round and cover with plastic wrap.
      9. Heat waffle iron to its highest setting. Pour a little oil on a plate and dip each side of dough pieces into oil.
      10. Place in iron and cook until both sides are golden brown.
      Dixie Crystals Insight

      From Chef Eddy: It first started with their chocolate, followed by the waffles, then the beer and now a new type of waffle has arrived from Belgium. On the streets of New York, Philadelphia or in your wholesale store, it seems like everyone is into the Liege waffle. Who indeed can resist the buttery caramel flavor of this incredible delicious waffle? Not to be confused by their cousin the Belgian waffle, this one is not light and airy, in fact it is the very opposite. This waffle is satisfying and hearty with a delicious crunch obtained by crushed sugar cubes. Eat the Liege waffle for breakfast or do as the Belgians (and the New Yorkers) and eat this waffle as a snack. These freeze perfectly and are fantastic lightly toasted, so no reason to get up early on the weekend, simply make them at your leisure and serve anytime.

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      Gofres o Wafles Liege

      Products Used
      Liege Waffles

      Ingredientes

      • 1/2 taza + 2 cucharadas de leche
      • 2 1/2 cucharadas de levadura seca
      • 4 huevos grandes, a temperatura de ambiente
      • 1/4 taza de Dixie Crystals Azúcar Granulada Extra Fina
      • 2 cucharaditas de vainilla
      • 1 libra de mantequilla sin sal, bien suave y a temperatura del ambiente
      • 2 cucharaditas de sal
      • 4 1/2 tazas de harina integral multiuso (spoon and sweep method*)
      • una caja de Cubitos de Caña

      *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

       

      1. Combine la leche tibia con la levadura y viértala en un tazón para mezclar.  Añada la vainilla, los huevos, la azúcar granulada y la sal. .
      2. Ponga la harina sobre los ingredientes y continúe con la mantequilla.
      3. Usando un batidor de mesa, comience a mezclar la masa a velocidad baja gradualmente aumentando  a velocidad media.  Mezcle la masa hasta que empiece a despegarse un poco de los lados.  La masa quedara bien suave y pegajosa.
      4. Saque de la maquina y cubra el tazón con envoltura de plástico.  Coloque en un lugar tibio hasta que crezca a doble el tamaño original.
      5. Mientras tanto, saque los cubitos de azúcar de la caja. Con un rodillo rómpalos en 3 a 5 pedazos.
      6. Ponga los pedazos en un cedazo para sacarle la azúcar fina. (La azúcar fina puede ser usada para endulzar limonada o té.)
      7. Añada los pedazos grandes de azúcar a la masa después que haya crecido al doble de su tamaño origina y mezcle a mano. Cubra y déjela descansar por 10 minutos.
      8. Corte en pedacitos del tamaño de un huevo grande o que pese 3.5 onzas.  Redondee y cubra con envoltura de plástico.
      9. Caliente la plancha o sartén eléctrico para hacer gofres o wafles a la temperatura más alta. Ponga un poco de aceite en un plato y moje los lados de la masa con el aceite.
      10. Ponga la masa en la plancha o sartén y cocine hasta que ambos lados estén dorados.

       

      Dixie Crystals Insight

      From Chef Eddy: It first started with their chocolate, followed by the waffles, then the beer and now a new type of waffle has arrived from Belgium. On the streets of New York, Philadelphia or in your wholesale store, it seems like everyone is into the Liege waffle. Who indeed can resist the buttery caramel flavor of this incredible delicious waffle? Not to be confused by their cousin the Belgian waffle, this one is not light and airy, in fact it is the very opposite. This waffle is satisfying and hearty with a delicious crunch obtained by crushed sugar cubes. Eat the Liege waffle for breakfast or do as the Belgians (and the New Yorkers) and eat this waffle as a snack. These freeze perfectly and are fantastic lightly toasted, so no reason to get up early on the weekend, simply make them at your leisure and serve anytime.