Copycat Waffle Love Liege Waffle Recipe

Prep Time: 4 hours Notes You can let the dough rest for up to 24 hours covered with
Cook Time: 5 minutes plastic wrap in the fridge. The dough will need to sit on the counter and
Total Time: 4 hours 5 minutes 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. To scald
Servings: 7 -8 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.

Ingredients
 3/4 cup whole milk scalded and cooled to warm milk * SEE NOTES
 2 tablespoons water warmed
 1 1/2 teaspoons sugar
 2 teaspoons instant yeast
 2 large eggs lightly whisked
 1 cup unsalted butter softened
 3 tablespoons honey
 3 tablespoons white sugar
 3 teaspoons vanilla
 2 cups bread flour
 1 1/2-1 3/4 cups flour
 2 cups [Belgian pearl sugar]

Instructions

1. Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.

2. allow the yeast to proof, or get foamy and puffy.

3. in a large bowl, beat together the butter and sugar.

4. add the eggs, honey and vanilla.

5. stir together and add the yeast mixture.

6. place in a standing mixer with the dough hook and add 2 cups of flour.

7. 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

8. See notes for allowing to rest in the fridge overnight then punch down and knead in the pearl
sugar.

9. separate into 8 to 10 balls and place on a hot, greased waffle iron.

10. cook until golden brown and serve with biscoff, whipped cream and fresh berries.