This is my third recipe. This first was good but a little too dense the 2nd one was too cakey. The third one is rising right now. Hopeing it will be just right.
I made these and it was the first recipies i used! it tasted amazing and i had 3 of them myself right after. With this portion i came in with 15 palm sized balls. I have leftover balls which alredy have sugar rolled up with it. Can i store them back in the refridgerator? if so how do i go beyond that ? do i need to punch small holes in each one or just airtight container and use within a certain time frame?
I cut the cinnamon from the original recipe and I could call it a success! I actually preferred the waffles the second (and third) day after the dough had been in the refrigerator. I think it helped break down the sugar better so it melted in the waffle iron. I also should note that I don't have a liege waffle iron, just a regular one. I think the liege ones get really hot and melt the sugar better. Also, eat the waffles RIGHT AWAY - cannot stress that enough. They are not nearly as good even cooled down.
Made this for grand kids on 1/6/15. It was terrific!! I had another recipe, but this one looked like it might be better. It was!!
The waffles had the traditional crisp texture and carmelized flavor. I made the dough the night before and let it rise overnight so that it would be ready in the morning without having to wait for 2-3 hours for it to rise. My home setback thermometer was set at 66 degrees, and the dough rose nicely.
I probably used a bit more pearl sugar in the dough, and sprinkled a bit on the outside prior to baking. 2 minutes 30 seconds in my waffle iron was fine.
10 ounces of butter seems like a lot, it eventually mixed in with my Kitchen Aid mixer.
I remember the taste of Belgian waffles from our visit to Brussels and there is a "Taste of Belgium" restaurant here in Cincinnati that has Belgian owners. These waffles are as good as theirs.
Absolutely worth the time and effort to make these if you want really authentic Belgian waffles.
I thought refrigeration after rise was necessary in order to slow respiration of yeast? I chill mine at least 30 minutes. Sometimes overnight, which allows wonderful flavor to develop.