After almost four very long days of my blog being down, which is just WAY too long to go without my blog, we are finally back in business! Jacob and I decided this past weekend to consolidate our hosting accounts into one. I quickly realized it was more of a pain than I thought it would be to transfer my blog to his account. I guess on the bright side I’ll know how to transfer my blog the next time I change hosting companies. Needless to say, it’s been a rough several days…plus I’ve been dying to share this recipe with you!
While today’s recipe isn’t exactly inspired by my travels (although I would love to visit Belgium), it is inspired by my love for Belgian liege waffles aka the waffles that Waffle Love is known for. My first time trying these waffles was at the Everything Food Conference last May. One bite and I was in well…”waffle love”! If you haven’t tried a Waffle Love waffle, you are truly missing out on life! Waffle Love waffles aren’t just any ordinary waffle. They are made with yeast and pearl sugar, which creates a truly satisfying and sweet waffle. I love these babies topped with cookie butter, strawberries and whipped cream. It’s a match made in heaven.
So enough of my rambling, let’s get to the point. I’ve had a jar of Trader Joe’s cookie butter just sitting in my cupboard waiting to be used for liege waffles (obviously!). I’ve had a craving for “Waffle Love waffles” lately, but they never seemed possible to recreate until I found out the “secret ingredient” (ahem…pearl sugar). I then knew I was destined to make these bad boys ASAP! Also, as an extra special touch, I decided to trade-in my cheap-o waffle iron for one of these amazing ones. It’s seriously the perfect waffle iron to make fluffy Belgian waffles with.
Of course, Pixel thought it would be so fun to help me with my photoshoot! Until he pulled the plate off the table…
Now that I’ve got you craving sweet and sugary liege waffles, I strongly suggest you make these for breakfast this week! Seriously, you need this in your life right now.
As a side note, Jacob and I are leaving for our Japan/Thailand adventure in six days! SIX days! I’m kind of freaking out inside, although I’m super excited to bring you ALL-NEW recipes and neat photos from my trip! I may even give Facebook LIVE a go, so stay-tuned!
Belgian Liege Waffles with Cookie Butter
Ingredients
- 1 cup milk, lukewarm
- 2 ¼ tsp yeast
- 1 ½ tsp sugar
- 6 Tbsp brown sugar
- 1 cup unsalted butter, softened
- 2 eggs
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 2 cups bread flour
- 1½-1¾ cups flour
- 1 cup Belgian pearl sugar
Instructions
Add yeast and sugar to milk. Stir to combine. Let sit for 5 minutes until yeast gets foamy.
In a large bowl, beat butter and brown sugar until creamy. Add the eggs, vanilla and cinnamon and beat until well blended.
Add the proofed yeast and follow with the flour. Mixing in 1 cup at a time until thoroughly combined.
Cover the dough with plastic wrap and place in a warm spot for 4 hours. (If you're short on time, you can also try this trick to rise your dough faster!)
After dough has doubled in size, knead in pearl sugar.
Roll dough into 8 to 10 balls. Place a ball of dough on a greased, hot waffle iron (I like to cook it on a lower setting, as it allows the sugar to really crystallize and gives the waffles their unique texture). Cook until golden brown.
Serve with your choice of toppings.
Notes
Inspired by Oh Sweet Basil
You are welcome to add more pearl sugar than what is in the recipe. I prefer not to have my waffles too sweet, so I like to use less sugar.
These waffles tend to work best with spreads instead of syrups. I love mine with cookie butter, strawberries and whipped cream. Although nutella is also a great option!
Other breakfast recipes you might like…
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