"What did you bake mommy? Pizza? Bread?" That's my 3-year-old coming home from school and recognizing the distinct aroma of yeast. Nope! Waffles. Again. Since we can't find a spot to stash the waffle iron, might as well use it while it's on the counter.
I've been reading countless recipes for Liege waffles, trying to pick one to make, when I came across one blogger that used maple flakes instead of the pearl sugar I still can't find. I actually had maple flakes in the cupboard. Not quite the 2/3 cup that the recipe required, so I smashed sugar cubes into chunks and used that too. The recipe came together quickly enough, even if the dough had to rest twice for 30 minutes each time. Not sure I'd make those first thing in the morning for breakfast, but since they're good room temperature too, we'll just make them ahead of time.
So, sprinkle yeast on milk, let rest. Mix dough. Let rest. Cream butter and sugar, mix with dough, let rest. Cook. Finally, 3.5 minutes later... Golden weirdly shaped sugary Liege waffles! I cooked 7 waffles, and I still couldn't figure out the amount of batter to put on the iron to make a full perfectly round waffle. Oh well.
Ate the first one straight off the iron, and it was delicious! Buttery, and crispy, and doughy and yum. The only thing is, those pockets of sugar I was looking forward to were underwhelming. Probably because of the lack of pearl sugar. Or maybe my stand mixer broke them up in even smaller chunks when I mixed them in with the butter? Next time (until I can find the proper sugar), I'll use a full cup of smashed sugar cubes. And maybe I'll fold them in by hand, see if that helps.
source: Eat my cake now
3 cups all-purpose
1/4 tsp salt
1 cup milk, heated to 100°F
2 tbsp instant yeast
2 tsp vanilla
1 cup butter, room temperature
2/3 cup maple flakes, pearl sugar or smashed sugar cubes
Combine the warm milk and the yeast in a medium bowl. Set aside until bubbly, about 5 - 10 minutes.
Meanwhile, in a large bowl, whisk together the flour and the salt.
Add the eggs and the vanilla to the milk and yeast mixture and beat lightly with a fork.
Add the wet mixture to the flour and stir until the dough looks uniform in texture.
Cover with plastic wrap and let rise for 30 minutes in a warm spot.
Beat butter until creamy and add maple flakes or sugar.
Stir butter mixture into the dough.
Cover and let rise for another 30 minutes.
Heat waffle iron.
When ready, scoop batter into the waffle iron.
The dough should cover 3/4 of the grid.
Cook according to waffle iron instructions.
Serve with butter and syrup.