WAFFLE LOVE Liege Waffle Copy Cat Recipe!

This copycat Liege waffle recipe is the closest we’ve found to our favorite Waffle Love food truck waffles here in Utah. 

               Original Recipe at https://ohsweetbasil.com/copycat-waffle-love-recipe/

Ingredients 

For the Waffles

• ▢2.25 Cup Whole Milk, scalded and cooled to warm milk *SEE NOTES
• ▢6 Tablespoons Water, warmed
• ▢4.5 teaspoons Granulated Sugar
• ▢2 TBSP Instant Yeast
• ▢6 Large Eggs, lightly whisked
• ▢3 Cup Unsalted Butter, softened
• ▢9 Tablespoons Honey ( 1/2 cup + 1 TBSP)
• ▢9 Tablespoons Granulated Sugar ( 1/2 cup + 1 TBSP)
• ▢3 TBSP vanilla
• ▢6 Cups Bread Flour
• ▢4.5-5.25 Cups All-purpose Flour

For the Whipped Cream

• ▢3 Cup Heavy Whipping Cream
• ▢1.5 Cup Powdered Sugar
• ▢
• ▢3 teaspoon Vanilla Extract

Instructions 

For the Waffles

• Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.
  2.25 Cup Whole Milk,6 Tablespoons Water,4.5 teaspoons Granulated Sugar,6 teaspoons Instant Yeast
• Allow the yeast to proof, or get foamy and puffy.
• In a large bowl, beat together the butter and sugar.
  3 Cup Unsalted Butter,9 Tablespoons Granulated Sugar
• Add the eggs, honey and vanilla.
  6 Large Eggs,9 Tablespoons Honey,9 teaspoons Vanilla
• Stir everything together and add the yeast mixture.
• Place in a standing mixer with the dough hook and add 2 cups of bread flour.
  6 Cups Bread Flour
• Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter. See notes for allowing to rest in the fridge overnight.
  4.5-5.25 Cups Flour
• Punch down the dough.
• Separate into small balls. The size will depend on the size of the waffle iron. 
• Place on a hot, greased waffle iron.
• Cook until golden brown and serve with Biscoff or Nutella, whipped cream (see instructions below) and fresh berries.

For the Whipped Cream

• In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form.
  3 Cup Heavy Whipping Cream
• Add the powdered sugar, mascarpone and vanilla and beat until peaks form.
  1.5 Cup Powdered Sugar,1 Cup Mascarpone,3 teaspoon Vanilla Extract

Recipe Notes

To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little “skin” appears on top of the milk.

You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use.

Need to skimp on the rise time? No biggie, though you will lose some of that awesome flavor. 

Waffles can be frozen for up to 3 months.

Storage Tips

Make Ahead: I mentioned above that the waffle dough could be made up to 24 hours ahead of time and stored in the refrigerator covered tightly in plastic wrap until ready to bake. Just make sure that you let the dough come to room temperature before cooking.

Freezing: These waffles freeze extremely well both before and after baking. If you want to freeze the dough, form the dough balls and then wrap them well in plastic wrap and then in a freezer bag. Let them thaw completely and come to room temperature before cooking. You can also freeze the cooked waffles. Let them cool completely and then wrap them in plastic wrap. Store them in an airtight container or ziploc bag. Both the dough frozen or the waffles frozen will keep for up to 3 months.

Reheating: Reheat leftover waffles in a toaster or in the oven set at 250 degrees until warmed through.

Nutrition

Serving: 1waffle, Calories: 1060kcal, Carbohydrates: 150g, Protein: 14g, Fat: 47g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 169mg, Sodium: 51mg, Potassium: 216mg, Fiber: 3g, Sugar: 92g, Vitamin A: 1571IU, Vitamin C: 0.3mg, Calcium: 98mg, Iron: 3mg