Liege Waffles

I came back from the USA with an intense fervor to make waffles. So it starts with trying to replicate what I tried at Wafflicious over at Upper Thomson.

Interestingly, while the normal soft waffles uses baking powder to rise, Liege waffles or some know it as Belgian waffles requires yeast. Thus giving it that doughy, bready texture.

And of course a batter that looks rather like thick mucus.

The viscosity is vital here, because we want that "artistic" and unpredictable waffle shape.

This was a chocolate variant that I did, using cocoa powder in place of flour.

And an afternoon of trial and error yields 6 different flavors (clockwise):
Chocolate, Durian, Butter, Cinnamon, Chocolate Chips, Marbled.

I should attempt Coffee next time. I'm not sure if the batter can be kept refrigerated, and since it is yeast, I didn't take the chance because the over fermentation may result in a sour taste. It's been a great afternoon, and here's the modified recipe with some tips I learnt:

Ingredients

• 1 (1/4 ounce) package yeast

• 1/3 cup lukewarm water

• 1 1/2 tablespoons granulated sugar

• 1/8 teaspoon salt

• 2.5 cups flour this can be substituted with cocoa powder or cinnamon powder

• 3 eggs

• 1 cup melted butter

• 1 cup pearl sugar or coarse sugar

• 1/2 tsp vanilla extract
  Directions

1. Mix yeast, water, sugar and salt, and let develop for 15 minutes.
2. Place flour into a large bowl.
depending on the texture you want, the amount of flour varies. I wanted a denser waffle so I added more flour
3. Make a well, pour in yeast mixture, and begin to knead.
4. Continue to knead, add eggs, one at a time, and add butter in batches, mixing well.
5. (I added mashed up durian for the durian waffle, it produced a softer waffle. more flour and a longer cooking time gives it a crisp texture again)
6. Let dough rest in bowl until doubled.
7. Gently mix in pearl sugar.
the dough will flatten at this point, do not panic
8. Let rest for 15 minutes.
the dough rises again, though not to its previous height
9. Heat waffle iron.
10. When hot, butter waffle iron, pour in dough.
11. Cook for 3-5 minutes, until waffles lightly brown on top.
this varies with your waffle machine, as well as the amount of dough and its flavor. the ceasing of the smoke is a good indicator that it is done. if you like the waffles more brown, leave it for a little longer
12. Before serving, heat up on waffle iron again for that crisp texture.