With a light strawberry puree, strawberry whipped cream, and fresh berries sliced on top, these waffles are perfect for brunch.
Liege waffles are a type of Belgian waffle that is topped with strawberries.It is also the official dessert of the city of Liege.
We should not think of these Liege waffles as a replacement for strawberry waffles. They just provide assistance to the foods that are already on the market by getting rid of fruit wastage and providing more convenience to customers.
- 1 1/2 tbsp (21g) light brown sugar
- 1 3/4 tsp active dry yeast
- 1/3 cup warm water
- 2 cups (250g) AP flour
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- 1 cup (226g) butter, melted
- 1 cup (192g) belgian pearl sugar
In a small bowl, whisk brown sugar, yeast, and warm water. Let stand until foamy, about 5 minutes.
In the bowl of a stand mixer, add the flour and salt. Mix together with the paddle attachment. Then pour in the yeast mixture to the center and mix on medium until shaggy, 1 minute. Add in the eggs one at a time.
Mixing well between each addition. Whisk the vanilla into the melted butter in a small bowl. With the mixer on medium/low, slowly add the butter. Mix until smooth; batter will be thick and sticky. Cover the bowl with plastic wrap and let rise in a warm place until doubled about 1 hour 45 minutes.
Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
Preheat a Belgian waffle iron and grease the iron. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles until they are golden and crisp.