the Sage Test Kitchen

Belgian Liège

Name: Belgian Liège
Cook time: 1500 s
Total time: 6900 s
Yield: Makes 16
Ingredients: 2 tsp dried yeast; 2 tbsp caster sugar - divided; 60 ml milk - warmed; 300 g plain flour; ½ tsp salt; 9 tbsp (125 g) unsalted butter - at room temperature; 2 tsp vanilla extract; 1 large egg; Belgian pearl sugar - plus extra to serve; Pure maple syrup; Whipped butter

the Smart Waffle™ Pro

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1 hr 55 mins total time

25 mins active time

Medium

Makes 16

Ingredients

Measurements:

2 tsp dried yeast
2 tbsp caster sugar
divided
60 ml milk
warmed
300 g plain flour
½ tsp salt
9 tbsp (125 g) unsalted butter
at room temperature
2 tsp vanilla extract
1 large egg
Belgian pearl sugar
plus extra to serve

To serve

Pure maple syrup
Whipped butter

Instructions

1
Combine the yeast, 1 teaspoon of the superfine sugar and warm milk in a small bowl. Stand for 10 minutes until mixture is frothy.
2
Put the flour, salt, butter, vanilla, egg and remaining superfine sugar in the bowl of a stand mixer. Using the dough hook, beat until mixture looks crumbly.
3
Add the yeast mixture and mix until dough comes away from side of the bowl. Cover and set aside for 10 minutes.
4
Add the pearl sugar and knead until combined. Cover and leave in a warm place for 1 hour until doubled in size.
5
Punch down the dough. Knead for 20 seconds until smooth. Cut dough into 16 x 80g portions. Roll each portion into a ball.
6
Select BELGIAN waffle setting and select 4 on LIGHT/DARK indicator dial.
7
Preheat until the orange light flashes and the word HEATING disappears.
8
Place a ball of dough in the centre of each waffle square and close the lid to cook.
9
Repeat with the remaining dough.
10
Scatter with extra pearl sugar and serve with maple syrup and whipped butter.