Waffles – Active Dried Yeast – Sugar – Milk – Flour – Eggs – Butter – Vanilla Extract – Belgian Pearl Sugar
In the bowl of a stand mixer, add active dried yeast, sugar, and lukewarm milk that has been microwaved for 20 seconds to be lukewarm. This activates the yeast.
Set the Liege Waffle yeast mixture aside for 10 minutes until the yeast foams. Crack the eggs and add them to the mixture with the melted butter and vanilla.
Whisk the egg mixture for 30 to 40 seconds until well combined before adding some of the all-purpose flour to the bowl and kneading the Liege waffle dough for about 2 minutes.
When the first part of the all-purpose flour is incorporated, gradually add the remaining flour until the waffle dough is soft, elastic, and a bit sticky.
Remove the dough hook from the batter, transfer the dough into a smaller bowl and wrap it with plastic wrapping.
Cover the bowl with a towel warmed in a microwave and place it in a warm and dark place for 30 minutes to let the dough rise and roughly double in size.
When the dough has doubled push it one with your hand to deflate it.
Add the pearl sugar to the Liege waffle dough and incorporate it gently with your hands. Knead the dough into 10 small balls, each will make a waffle.
Combine the egg whites, a pinch of salt, and cream of tartar in the bowl of your stand mixer for the cloud bread pizza.
Close the waffle maker and let the waffle cook for 2 to 4 minutes. If your waffle maker can flip, do so after about 1 minute.
Cook the Liege waffles until their surface is golden and crispy. Take them out of the waffle maker and let them cool down on a wire rack before enjoying.
NET CARBS 19g FAT 29g PROTEIN 10.6g
Serving: 1 Waffle Makes: 10 Waffles
Prep: 5 Minutes Cook: 10 Minutes