Liege Belgian Waffles and American Waffles

 INGREDIENTS USED:

American/quick Version:

• 2 cups (300g) all-purpose flour

• 3 tablespoons (45g) granulated sugar

• 1 tablespoon (15g) baking powder

• 1 teaspoon (4g) fine sea salt

• 2 eggs

• 1 egg yolk

• 1 cup (240ml) milk

• 1/2 cup (120ml) buttermilk

• 3/4 cup (170g) unsalted butter, melted

• 1 teaspoon (5g) vanilla extract

Belgian Liege Waffles:

• 1 cup (240ml) whole milk

• 2 teaspoons (7g) instant yeast

• 1/4 cup (60g) granulated sugar

• 6 tablespoons (84g) unsalted butter, melted

• 2 eggs room temp

• 1 egg yolk

• 1.5 teaspoons (5g) fine sea salt

• 3.5 cups (525g) flour

• 1.5 cups (225g) pearl sugar

• Powdered sugar for sprinkling

• Mix of fruit (strawberries, blueberries, etc.)

  
  

  INSTRUCTIONS:

  American Method:

  1. In a medium bowl, combine all the dry ingredients.

  2. Whisk in all the wet ingredients until a batter forms.

  3. Slowly stream in gently melted unsalted butter until combined and a batter forms.

  4. Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.

  5. Cook (flip when needed) until golden brown.

  6. Top with a piece of butter and drizzle with maple syrup.

  
  

  Belgian Waffle Method:

  1. Start with heated whole milk (95F) and whisk in instant yeast and let sit for 5 minutes at room temperature.

  2. In a separate bowl, combine and whisk together granulated sugar, fine sea salt, 2 room temperature eggs, and egg yolk. Once combined, stream in melted unsalted butter.

  3. In a separate large bowl, add all-purpose flour and create a small well and mix in the instant yeast mixture and egg mixture until a shaggy dough forms.

  4. Knead for 5 minutes until smooth.

  5. Roll into a ball and place in a greased bowl and cover with plastic wrap. Let it rise at room temperature for 1 hour.

  6. Punch all the gas out of the dough. Add pearl sugar to the dough and knead until mixed in evenly.

  7. Divide into 6-12 pieces and cover with a greased plastic wrap. Rest for 10 minutes.

  8. Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.

  9. Cook (flip when needed) until golden brown.

  10. Top with berries of choice and