Waffle Love Copycat Recipe

Raised waffles with crystals of sugar that 

melt into the finished product and produce

a crunch when you bite are one of Europe's

treasures 

-Liege Waffles - 

and now we have a variety here

made famous by Waffle Love but

at $8 each, you might want to make

a copycat recipe at home.

This isn't some light and fluffy batter waffle 

where everyone says, "Give me another one!"

This is a hefty rib sticking waffle that

sings of yeasty goodness.

The batter is raised and then sugar pearls

are kneaded into the batter.  

The dough is then shaped into balls and allowed

to rise a little more and the balls are baked

in a Belgian waffle iron.  Since the dough is

so thick, turn down the heat on the waffle iron and

bake a little slower.  The sugar melts and gives

a fabulous crunch as you bite into the dough.

The favorite is to drizzle the hot waffle with

Biscoff Spread and then top with cream and

berries!  - Be still my heart!

These are great for a special breakfast,

a great brunch or we love breakfast foods

for dinner.

I adapted a version found on

Oh Sweet Basil.

I think this is going to become a new 

family favorite.

Waffle Love Copycat Recipe

3/4 C milk, scalded and cooled to lukewarm

2 T. water

1 1/2 tsp. sugar

2 tsp. instant yeast

2 large eggs, whisked lightly

1 C. softened butter

3 T. honey

1 T. brown sugar

2 T. white sugar

2 tsp vanilla

4 C. flour

1 pkg. Belgian Pearl Sugar

(Click here for online source

We can buy these at Waffle Love or

Gygi's Restaurant Supply.  Check in your area.)

After the milk has cooled to lukewarm, mix in

the water, sugar and yeast and allow to

proof and get bubbly.

In a large bowl, beat the butter, honey and sugars.

Beat in the eggs and then the vanilla.  Add the milk 

and yeast mixture and then mix in 2 C. flour.  Mix

it until thoroughly mixed.  Change to a dough hook

and mix in the remaining dough and let the dough

knead for about 5 minutes.  Cover and let rest

at room temperature for at least 4 hours to let the

flavor of the yeast develop.  You can also

let the mixture rest in the fridge overnight but

you will need to give it plenty of time to return

to room temperature before baking.

After rising, punch the dough down.  It will not

rise a lot, it is a heavy dough.  Knead in the pearl

sugar and divide the dough into 10 balls.  Cover

and let rest about 20 minutes. 

Bake in a greased Belgian waffle iron, turning the

heat down a little so you don't burn the sugar.

Serve as desired.

In Belgium, they eat these plain but we love

Waffle Love's versions with Biscoff Spread, 

whipped cream and fresh berries.  They are also

great with Nutella, whipped cream and berries.

I will be posting this with

Foodie Friday