R3v0lutionist thanks

Thanks mate

Thank you 🙏

It’s 3 tbs of brown sugar

Thank you so much

I'll include this here with yours. For normal people who know baking is about measuring weight and not volume 😜. 120g milk 100°F/37°C - 110°F/43°C 80g water 100°F/37°C - 110°F/43°C 9.3g fast acting yeast OR 15g dry active yeast (or 3 3/4 tsp dry active yeast, since this wasn't included) 2 large eggs (lightly beaten at room temperature) 13g vanilla 61g honey 40.68g light brown sugar 4.2g fine salt 467.76g bread flour (separate 120g) 226.79g butter (cubed and at room temperature) 226.79g pearl sugar *** If using active dry yeast make sure to add it to the combined luke warm milk-water, cover and set aside to let it bloom 5-10 mins. You want to make sure the yeast is still alive when it gets foamy. *** Combine luke warm milk, luke warm water, fast acting yeast ***OR the luke warm milk-water with the active dry yeast after it has bloomed*** , honey, light brown sugar, lightly beaten room temperature egg, vanilla extract and whisk until well combined. Separate 120g of bread flour. Personally, I prefer to combine the the salt with the flour. You run less of a risk of retarding or killing the yeast. Combine 347.76g of bread flour with the salt and whisk. Add the combined flour and salt to the wet mixture and knead on low till well combined. You may need to turn off the machine and scrape the sides and bottom of the bowl. Continue to knead on low speed while adding one cube of room temperature butter at a time until well incorporated into dough. You may need to turn off the machine to scrape down the side to have butter get incorporated. Add the rest 120g of bread flour and continue to knead on low speed for 5-10 minutes, or until you start seeing the dough pull away from the bowl. You make need to turn off the machine and scrape down the sides. Grease a bowl, add the dough into the greased bowl, cover and rest the dough until doubled in size (about 2 hours) at room temperature. After dough has doubled in size deflate it. Cover the dough and leave it in the fridge over night or up to 24hrs The next day add 226.79g of pearl sugar and combined into well incorporated. Divide dough into 10 equal balls. Preheat a waffle iron and lightly grease it. Cook waffles for 4-5 minutes, or 3-4 minutes if you plan on freezing and reheating them. Clean in between every 2-3 waffles.

Thanks 🙌🏻 how many grams of butter in total. our butter is sold by other weights.

+Susan D Oh awesome, Susan!! Enjoy :)

it has been 5 years but do you remember if it was good ?😂😂

@@blasada6719gurl it’s been 9 months since you asked but I’ve made these once : they are PERFECT

So glad to hear that you enjoy this recipe and my video!! Thanks so much for your comment :)

So how were they?

AndyPanda9 aaayyy xD i see what you did there..

Lmao

Thanks, Frederic! Glad to hear that :)

how is it??

Broken up sugar cubes :)

That's awesome, Lauren! A stand mixer really does work best for this recipe. A hand mixer probably wouldn't cut it. Most all yeast doughs can be kneaded by hand, but this particular one is super challenging and messy to do by hand.

+FitAnge S Yes, sweet but not cloying (in my opinion). This is definitely a dessert waffle!

Yes you can and you can even frozen them , I worked before doing that waffles and we frozen them to get them ready for other times and they was amazingly delicious

@@anad9576 do You still need to let them rise again coming from the fridge?

I've made it a few times now, and my first mistake was using the stand mixer, which overmixed the dough and made the waffles dense and floury. What I found worked better is just mixing it with a heavy wooden spoon and not overmixing, then do a double rise, then refrigerate. When I want to make some, I break off a bit of dough and mix in a bit of the sugar and make the little balls which I put on a baking sheet and put in the oven on warm for 20 min to let it rise a bit and soften up. Then I put those in the waffle maker.

Hope you enjoy!

Aset K

+The Queen Oh how awesome! Thank you for your city's deliciousness :)

+TessaAriasTV You welcome :-)

I haven't seen bread flour classified like that here, it's just labeled "bread flour."

Hi! Sorry, I'm not aware of any substitute that would work well in this particular recipe :/ Here's a video you might find helpful from an amazing baking KZfaqr: kzfaq.info/get/bejne/pN-VZciQq8y1dWQ.html

You need to eat them while they are hot. If you don't, they cool down and then the sugar hardens.

You can if you want just the flavor of the butter, but using unmelted cubes or shavings produces a pseudo lamination effect. When unmelted, the butter helps create folds in-between the gluten structure. The result is nice interplay of softness, airiness, and chewiness, instead of, well, regular bread essentially. If it's melted, it just becomes completely incorporated and loses that effect, sort of like just adding a bit of oil to the dough. It'll work just fine, you just lose some texture development.

Here it is: amzn.to/1KaIrY6 :)

thank you so much going to use your recipe you are the best

Enjoy!! xo

No.

+David Vice Around medium, it'll depend on your waffle iron. The manufacturer instructions should be helpful. And no, it shouldn't be too hot to work with the dough!

+Gladys Estella Yes, cooked as I mention at the end of the video!

Gladys E. The dough can be frozen for later baking, for instance for fresh baked waffles at a holiday breakfast, or special event for sweets with coffee. This way you can do the hard slow work a week or two ahead - well wrapped the dough will be okay for a month without it breaking down or yeast dying off. From chilled (in fridge), wrap well in plastic wrap, then into freezer bag and squeeze out air. Do not add the pearl sugar when freezing, save that for when you are ready to bake them fresh. A hint - when freezing dough, once it's thoroughly chilled, quickly (so it doesn't warm up and get active again) pat it out flat, 1&1/2 to 2 inches thick then wrap that. If it's too large area to fit in freezer bag, fold it after wrapping, or put in several bags. Having a thinner uniform thickness rather than a ball or log of dough allows it to defrost in the fridge in about 12 hours. A log or ball might stay frozen in the center and be hard to work with, or take too long to thoroughly thaw. Once thawed, bake within 24 hours. When ready to bake, add the pearl sugar, form into fat ovals (footballs without the points), cover pan with plastic wrap, let approximately double in size, or ~ 45 minutes (waiting 90 minutes, the dough may start to weep - break down before you get to them). One more hint, average home electric waffle irons (700 to 1,000 watts+) get too hot and might burn waffles. To bake, let iron heat until the ready indicator shows, put in waffle(s) and bake for around one minute then unplug the iron without opening it. Let the waffle(s) stay in a total of 3 minutes before opening. They will be very hot and flexible, the sugar will burn you so be careful! They will firm up when cooling on a cooling rack. If they are a bit too doughy, once cooled, they can be reheated in the waffle iron before eating, or reheated for 15 seconds in the microwave. As she stated though, there is absolutely nothing wrong with baking then freezing. I do both ways, since it's convenient to grab one or a couple and microwave for 15 seconds, wait 15, then microwave again 10 to 15 seconds, (or even eat frozen - they do not freeze too hard). Sometimes though, baking fresh makes the house smell so good that it's totally the thing to do!

Amanda Encina you can use agave syrup. It isn't exactly the same, but they are still good. You could add a little black strap molasses to the agave, that adds some of the depth of taste like honey. I would avoid Karo (corn) syrup, it tastes dreadful in this.

Doomtrigger Isn't that what bread flour is?

@@adiahaalexander9359 yes bread flour is high protein

Scott Schramm bread flour is the best, because of the high protein in the flour.

I think she added the pearl sugar right after she took the dough out of the fridge. You can tell by how she pressed down the pearls into the dough that they were a bit resistant to sink in. Usually room temperature dough is more pliable and soft.

They may need to rise longer, and you may need to remove them from the waffle iron sooner.

+xaniras Belgian waffle makers really work best, I linked to my fave on Amazon in the description box :)

+TessaAriasTV how many minutes would you recommend? I'm so excited to try this :)

There's more detailed storage & make ahead instructions here: www.handletheheat.com/make-belgian-liege-waffles/ :)

The pearl sugar helps make Belgian Liege waffles so special! I have notes in the full post (linked in the caption) for substitutions, if you can't find pearl sugar :)

Yes, the necklace looks awesome. I saw it right away to

1 stick of butter has 113gr; 2 sticks = 226gr

No

+Nyme Sand I'm so sorry but I haven't ever tried this without eggs and have yet to find a good egg substitute for most baking recipes :( Let me know if you try it with more milk instead!

+TessaAriasTV Ok thank you anyway :) I'll try with more milk and I'll keep my fingers crossed cause they look incredible!

+Nyme Sand Fingers crossed!

Agnes CF Lee not really. It's rare to find the sugar even in cities. Amazon is your best bet, Lars' Own is the main consumer brand. Which ever you get, make sure it's Belgian pearl sugar.

We just use sugar with the largest crystal we can find - often sugar in the raw. Not totally authentic... But.

+mineski Not too hot, and not too cold. Around 115°F.

ChelseaUnicorn the pearl sugar adds a caramel-like coating, and a 'pop' when you bite into not quite melted bits. If you don't use it, they may be a bit dried out after baking, and will not be as sweet. Try it, you might like it, but it really does finish out the experience. If you do, you might want to add a little more vanilla, and brown sugar to bolster the sweetness sensation. I do not recommend using broken sugar cubes as she suggests, as they are made completely differently. Sugar cubes are pressed cane sugar, but Belgian pearl sugar is made from sugar beets, and there is more to making the pearls than just pressure. Ultimately, Belgian pearl sugar melts at a higher temperate, giving the caramel like coating, but sugar cubes can easily burn while the waffle is baking, which is very nasty tasting if it happens, so if you try, be mindful of the heat. There are pearl sugars made in other countries, but Belgian is what is specifically used. Lars' Own is pretty much the go to for home bakers, and is the one from Belgium. Good luck and enjoy making and eating!

It's in the blog post for this recipe (linked in the description box like all my videos!): www.handletheheat.com/make-belgian-liege-waffles/

I messed up not knowing you were using instant yeast. I used active dry yeast and didn't see how to activate it till after the dough was made. Is this a fatal error??

8oz or 226.8 grams

Because of the high sugar content, and the texture of the pearl sugar, these will readily burn if you leave them in too long. Timing is as important as temperature, and the temperature should be less than for other waffles: 355-360°F (179-182°C). Check them after 2 minutes, and almost certainly not longer than 4 minutes of cooking. Adjust the temperature setting, if your waffle iron has one, to aim for a 3-minute cooking time as the ideal.

rockerdrake she say 4 to 5 minutes

Kureworks thanks

Hissage they’re delicious

They have the texture of doughnuts, which is better than normal waffles, imho.

Hey Alex ,, fells like your an chef ... contact me please if your expert on Belgian waffle... ali_9894@hotmail.com

Critique when you don't post your version is just stupid and annoying.

Alexandre Hemeryckx please elaborate ?

Thank you so much but we have seen that in Anna Olson show couple of years ago.