Liege Waffle Dough with Savory Toppings
The Liege waffle is an iconic element of Belgian gastronomy, originally developed in the 1700s. It was originally made in a sweet version, but in recent years the savory variation has become increasingly popular. The dough is made with yeast, giving it a rich and soft texture, while pearl sugar provides a crunchy caramelized layer. Savory toppings such as Black Forest ham and cheddar cheese provide a perfect balance of flavors, making it a true delicacy for breakfast or brunch.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then crumble in the yeast and add a teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
2
In a large bowl, combine the flour, remaining sugar, and a pinch of salt. Create a well in the center.
3
Crack the egg into the well, then add the proofed yeast mixture. Begin mixing with a wooden spoon or using a stand mixer with the dough hook attachment.
4
Slowly incorporate the softened butter, then add the pearl sugar. Knead the dough until it is smooth and elastic, about 5-7 minutes.
5
Cover the dough with a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
6
Preheat your waffle iron and lightly grease the plates with butter. Scoop a portion of the dough onto the iron and cook until golden brown, about 3-4 minutes.
7
Before serving, top the hot waffles with sliced Black Forest ham, grated cheddar cheese, and fresh arugula. Serve immediately!
