Lattice-Iron Liège Waffles
Traditional Belgian waffles made with yeast-risen brioche dough studded with imported pearl sugar. As the waffle presses in The Lattice, the sugar caramelizes on the exterior, creating a crisp glaze. Set both zones to equal heat to ensure optimal rise and caramelization without burning.
Ingredients Needed
- 2 cups all-purpose flour
- 1.5 tsp active dry yeast
- 1/3 cup lukewarm milk
- 2 large eggs, room temp
- 1/2 cup unsalted butter, softened
- 3/4 cup Belgian pearl sugar
- 1 tbsp honey
- 1 tsp vanilla extract
Casting Instructions
Preheat the Wrought press with both zones set to 350°F and The Lattice plates installed.
Dissolve yeast and honey in warm milk and let stand for 5 minutes until frothy.
Combine yeast mixture with eggs, flour, and vanilla extract. Knead into a soft brioche dough. Gradually incorporate softened butter.
Let dough rise in a warm place for 45 minutes until doubled. Fold in pearl sugar.
Divide dough into 6 equal balls. Place one ball in each quadrant of the bottom plate, press firmly, and cook for 3-4 minutes until caramel glaze is deep golden-brown.