To make the sponge, place the bowl of an electric mixer onto a scale. Tare or zero out the scale and add the whole milk, preferably warmed to 110°F | 43°C, then zero out the scale again. Next add the Greek-style yogurt, again tare the scale. Add egg, coconut sugar, dried yeast, sourdough starter (if using, if not see below in the Recipe Variations), all-purpose flour, and einkorn flour (or substitute all-purpose flour). Fit the electric mixer with a paddle attachment and on low speed, mix all the ingredients together until a wet dough is formed. Mix on low for about 5 minutes, then turn off the mixer and let the sponge sit for 30 minutes.
After the sponge has set, turn on the mixer to medium speed for a minute. This will create more gluten, stretching the flour’s starches.
Making the Enriched Dough Directions:
Add the eggs, salt, coconut sugar, sugar, malted milk powder, and all-purpose flour. Replace the paddle attachment for a dough hook, and on low speed, mix the dough ingredients together for about 5 minutes. The dough should form into a ball, be pulling away from the sides of the bowl, while still being sticky. Let the dough rest for 10 minutes.
Have the butter near the mixer, cut into one tablespoon-size piece (8 tablespoons per 4 ounces of butter or 1 stick). Turn the mixer on medium speed, then, with the motor running, toss a tablespoon of room temperature butter into the center of the dough, near the hook. Let the butter fully incorporate before adding the next tablespoon. Continue until all the butter is emulsified into the dough. Turn off the mixer and let the dough rest for 15 minutes.
Turn the mixer on medium speed for about 5 minutes, then transfer the dough to a scale. Weigh the dough. It should weigh about 1220 grams. Divide the dough into 152-gram pieces, making 8 total. Knead each dough into a ball, repeat.
Place each dough ball into a zip-top sandwich bag, seal, then place it into the coldest part of your refrigerator. Check the time and wait for 24 – 106 hours before continuing with the recipe.
Cooking a Liege Style Belgian Waffle:
For best results, remove as many portions of waffle dough as you are going to cook. Let the dough rest on the counter for 30 minutes before cooking, allowing the dough to warm, waking up fermentation.
Plugin your Belgian Waffle Iron and set the heat level to the lowest setting. Preheat the waffle iron for a good 10 minutes before cooking a waffle. Make sure the grids are clean and spray the iron with a non-stick spray before adding continuing. As the waffle dough is thicker than a pour in batter, the dough takes longer to cook. This takes more time at a lower temperature, ensuring a full bake, while not burning or over-browning of the waffle exterior.
Take the waffle dough out of the bag. Set up on top of the plastic bag. Using your fingers, spread the soft dough out into a rectangle | oval shape. Make sure the dough is an even thickness.
Next, add the Belgian Pearl Sugar, I usually use about 5 grams per waffle. It’s up to you, how sweet you want your waffle.
Fold over one side of the dough, onto itself.
Fold the opposite side onto itself.
Then fold over the two opposite sides to make an envelope, holding the Belgian Pearl Sugar in the center. This will help prevent the sugar from burning into the cracks | edges of the waffle iron, as the waffle cooks.
Center the dough onto one side of the waffle maker. Depending on your model, cook one or two at a time. Close the lid and press the two irons together, until you hear the iron touch the Pearl Sugar.
Cook the waffle for about 4 – 5 minutes. The outside of the waffle should turn a beautiful golden hue, with the whole kitchen smelling amazing.
Transfer the finished Liege Style Belgian Waffle to a plate and serve. Toppings are personal, but I would suggest having the first waffle plain or with butter… To truly experience this waffle.
Other Serving Directions:
If you are making several waffles, to feed friends | family, have your oven preheated to 200°F | 93°C and place the finished waffle directly onto the oven racks, to prevent them from getting soggy and staying crisp.
These waffles can also be par-cooked about 90% of the way through, then cooled on racks, wrapped | bagged and frozen for a later date to be consumed. Like the “Eg-O”, pop the frozen, unwrapped waffle into a hot waffle iron to cook for about 3 minutes, heating it through and finishing that last 10% cooking. This results in a super quick breakfast treat!
Liege Style Belgian Waffle Recipe Variations:
Sadly einkorn flour is not available in the grocery stores, use all-purpose or bread flour. I would suggest researching ancient grains like emmer, Kamut, different varieties of wheat, that are GMO-free, organic, and grown locally. Support your local mill, use freshly milled flour.
If you don’t have a sourdough starter, leave it out, add another gram of yeast.
As anyone who has a sourdough starter knows, with feeding a starter, one has extra sourdough starter to use. This waffle recipe can be made with a 100% sourdough starter. Substitute the dried yeast for 8 grams of sourdough starter.
Coconut sugar is lower on the glycemic index than table sugar. I love the flavor of this product over standard white sugar, as the caramel layers add a toffee | butterscotch element to the finished waffle.
To mix it up, add minced Homemade Candied Orange Peel, with the pearl sugar, before baking. Or use the byproduct of making your own candied citrus peel, the syrup, over the waffles, or as a sweetener | flavoring to whipping cream | whipped yogurt.
More Waffle Recipes:
Belgian Beer Waffles
Liege Style Belgian Waffle
Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup