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Throwdown's Liege Waffles

Yields: Approximately 48

5 lbs AP flour (they use King Arthur)
10 large eggs
2 cups whole milk
2 tablespoons pure vanilla extract
1 vanilla bean, scraped
1 ¼ pounds clover honey
¼ pound dry yeast
2.75 pounds VERY cold butter, cut into large dice
2 tablespoons fine salt
1 ½ lbs pearl sugar (or use white or sugar in the raw sugar cubes that have been coarsely crushed)
Good quality cast iron waffle iron with adjustable settings and one that turns upside down… 

1. Put flour in a bowl of Hobart. Whisk together the eggs, add the milk, vanilla extract, vanilla seeds and honey in a large bowl. Add the mixture and using the dough hook, mix for 1 minute. Add the yeast and continue to mix until the dough becomes smooth, about 5 minutes. 
2. Begin adding the butter, at low speed, piece by piece and continue mixing until the dough has become incorporated. Add the salt, increase the speed to high and continue mixing until the dough becomes a shiny solid mass and totally pulls away from the bottom and sides of the bowl, 10 to 15 minutes. The dough needs to be very elastic…You shouldn’t be able to break the dough when pulled. Add the sugar and mix until it is just incorporated, should take about 1 minute or so…
3. Line baking sheets with parchment paper. Divide the dough into 120 gram pieces, roll into balls, place on the parchment, cover with clean cotton towels and let rise in a warm area until almost tripled in size, anywhere from 1 ½ - 3 hours. 
4. Heat waffle iron to 400 degrees F. Spray lightly nonstick spray or brush with melted butter. Cook waffles until golden brown, about 3 minutes. 

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