liege

These sourdough liege waffles and dense and sweet, studded with pearl sugar nibs.

Sourdough Liege Waffles

Tbsp active sourdough starter

C all-purpose flour

water

Tbsp honey cane sugar

tsp vanilla extract

tsp sea salt

eggs

Tbsp butter (cut in pieces, at room temperature)

C pearl sugar

Mix together the active starter, flour and water in a bowl. Cover and leave overnight at room temperature.

Levain:

The next day, add the flour, honey, vanilla extract, salt, and eggs into a stand mixer bowl fitted a dough hook attachment.

Knead until the dough comes together, about 5 minutes. With the mixer still running, add in small pieces of butter; only adding more when the butter has been incorporated into the dough.

Continue to knead until the dough is smooth and shiny. (Don't add in the pearl sugar yet).

Transfer the dough to a lightly oiled bowl and cover. Leave to rise in a warm location for a few hours (3-4 hours, depending on how warm your kitchen is). Note: This dough will NOT double in size, but it will become slightly risen.

When the dough is ready, knead in the pearl sugar and divide into 8 pieces.

Preheat waffle iron to medium-high.

Place the dough in the centre of the waffle iron and close. Cook for 5-7 minutes, until golden. (Be careful, the heated sugar is very hot).

Transfer to a wire rack to cool slightly. Serve warm.

Dough:

The following recipe is adapted from the Li&egrave;ge Tourisme website (www.en.liegetourisme.be). It includes vanilla sugar, honey, cinnamon or powdered vanilla and some bicarbonate of soda. Make sure to preheat the waffle iron properly &ndash; it needs to be hot to stop the waffles from sticking to the cooking surfaces.&nbsp;

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Liège Waffle

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Sourdough Liege Waffles

Liège Waffle

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