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flameBreakfast30–60 mins
Salted Chocolate Dipped Liege Waffles
Prep15 mins
Cook20 mins
Serves12
Ingredients
- ⅓ cup lukewarm, whole milk water is fine
- 1 tablespoon plus 1 teaspoon light brown sugar
- 1 ½ teaspoons active dry yeast
- 1 ¼ cup white whole wheat flour
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ to 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons (1 ¼ sticks) unsalted butter, melted and cooled
- ⅔ cup Belgium pearl sugar
- 1 cup chopped dark chocolate
- 1 tablespoon sea salt flakes
Instructions
- Combine sugar, yeast and milk and allow mixture to sit for 4 to 6 minutes or until mixture is bubbling and foamy.
- Combine flour and salt in a stand mixer bowl and whisk together. Create a well in the center of flour mixture and add yeast mixture.
- Mix together with paddle attachment until a ‘shaggy’ dough forms.
- With the mixer on medium speed, add eggs, one at a time, followed by vanilla.
- Add butter, in a slow and steady stream, until fully combined and a sticky, wet dough has formed.
- Cover and store in a in a warm area to rise until doubled in size, about 1 hour 30 minutes.
- Uncover, fold in pearl sugar, re-cover, and allow dough to rise again for about 30 minutes.
- Heat waffle iron and scoop 1/3 cup batter into each well and press until each waffle has nicely browned and caramelized.
- Carefully remove from waffle iron and transfer to a cooling rack.
- Repeat steps 8 and 9 until all batter has been used.
- Allow waffles to cool completely and melt chocolate over a double boiler.
- Dip top of each waffle with melted chocolate, shaking off any excess.
- Place dipped waffles, bare side down back onto the cool rack and sprinkle with sea salt flakes.
- Allow chocolate to cool and harden. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.