Liege Waffles

(The Hive)

This dish is perfect for those looking to combine breakfast and dessert. The caramelized waffle pairs perfectly with the fresh bananas and rich chocolate-peanut butter sauce – if you have a sweet tooth, this is a must-have brunch item.

Cook Time:

Prep Time:

Total Time:

Servings: 6

Ingredients:

3 tablespoon active dry yeast

1 1/2 cup scalded whole milk at 110-115 degrees

1 cup water at 110-115 degrees

12 cup bread flour

6 Eggs, room temp

1/2 cup light brown sugar

1 1/2 tablespoon salt

9 1/2 ounce softened butter

6 tablespoon honey

2 tablespoon vanilla paste

4 1/2 cup Belgian pearl sugar

Preparation:

Place yeast, milk and water into the bowl of a stand mixer. Stir just to moisten the yeast.

Add the eggs and 4C of the flour. Mix on low speed until just blended. Scrape down the sides of the bowl.

Sprinkle the remaining 8C of flour over the mixture,but do not stir it in. Cover the bowl and let stand for 1.5 hours. Uncover the bowl and immediately add the brown sugar and salt on top of the flour. Mix on low speed, just to blend.

On low speed, add the honey and vanilla, mixing until incorporated. Then add the butter, a few tablespoons at a time, waiting only a few seconds between additions.

Once all the butter is added, increase the speed to medium and mix for 4 minutes, stopping once to scrape down the sides of the bowl.

Let the dough rest for 1 minute.

Resume mixing on medium speed for 4 minutes.

Scrape dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours.

After 4 hours, move the dough to the fridge to cool slightly.

Press down on the dough to deflate, then wrap in plastic wrap in four batches.

Refrigerate overnight, weighing the dough down with something heavy.

The next day, the dough will be ready to be pressed in a waffle iron.

Serve each waffle with brown-sugar roasted bananas, and a chocolate sauce of your choice or a chocolate-peanut butter sauce.