Sourdough Liege Waffles with Pearl Sugar

Sourdough Liege Waffles with Pearl Sugar ingredients

• 100 g active sourdough starter (100% hydration)
• 1/2 cup warm milk (105-115°F / 40-46°C)
• 2 tsp active dry yeast
• 2 1/4 cups all-purpose flour
• 2 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 12 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup Belgian pearl sugar

How to make Sourdough Liege Waffles with Pearl Sugar

1. In a large bowl, whisk together the 1/2 cup warm milk and 2 tsp active dry yeast. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add the 100g active sourdough starter, 2 1/4 cups all-purpose flour, 2 large eggs, 2 tbsp granulated sugar, and 1/2 tsp fine sea salt to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms, about 2-3 minutes.
3. Begin adding the 12 tbsp softened unsalted butter, one tablespoon at a time, mixing well after each addition until fully incorporated. The dough will become very soft and sticky. Continue to knead for 8-10 minutes in a stand mixer on medium-low speed, or by hand on a lightly floured surface, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. Mix in the 1 tsp vanilla extract until evenly distributed. Cover the bowl with plastic wrap and let it proof at room temperature for 1-2 hours, or until slightly puffed, then refrigerate overnight (8-12 hours) for a slow fermentation, which develops a richer flavor.
5. The next day, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Gently fold in the 1 cup Belgian pearl sugar by hand, distributing it evenly throughout the dough. Avoid overmixing to prevent the pearl sugar from dissolving.
6. Heat your waffle iron to a medium-high setting. Brush lightly with butter or spray with cooking oil, if necessary (check your waffle iron's instructions).
7. Divide the dough into 8 equal portions (about 100g each). Roll each portion into a ball. Place one dough ball onto the hot waffle iron, close the lid, and cook for 3-5 minutes, or until deeply golden brown and the pearl sugar has caramelized on the outside, creating a crispy shell.
8. Carefully remove the waffle from the iron using a fork or tongs. The waffles will be very hot and soft, but will firm up slightly as they cool.
9. Repeat with the remaining dough balls. Adjust cooking time as needed, as waffle irons can vary. Serve the Liege waffles immediately, plain or with a light dusting of powdered sugar, fresh fruit, or a dollop of whipped cream. They are best enjoyed warm.

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