Another Belgium Waffle ...Liege Waffle

Belgium waffle that I ate in Brussel was a thick dough (before it turned into the yummy waffle), not a liquid like pancake. This is actually called the Liege waffle.

Liège waffle (from the city of Liège, in eastern Belgium) is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops, but it is also possible to buy them in supermarkets. They are smaller, sweeter and denser than "Belgian waffles". The last-minute addition of nib sugar to the batter produces a caramelized sugar coating. This gives a distinctive flavor.

I took the liberty to copy a recipe from the Internet that seems to make a real dough Liege Belgium waffle, but have not tried yet. Wait until I move to my new house...

Ingredients
1 lb. (500g) plain flour
7g instant dried yeast (one sachet)
2 medium eggs
1 cup Whole Milk
½ lb. (250g) Butter
2 oz. (60g) honey
Vanilla
10 oz (300g) pearl sugar (or loaf sugar, broken into small, 1/8'' 3mm chunks)

If you have a bread machine:
Warm the butter so that it is melted and warm but not hot. Put all the ingredients, except the loaf sugar, into the bread machine (in the order that your bread machine instructions specify). Set the bread machine to ''dough'' and start. Check the consistency once it is mixed and add more milk if needed. The dough should be a thick batter somewhat moister than regular bread dough.

Otherwise prepare the dough by hand:
Mix flour and yeast in a large bowl; beat in eggs one-by-one. Then add milk and honey gradually, beating all the while, to make a thick batter or moist dough. Melt butter and add gradually to the batter, beating all the while. Cover with cling film and leave overnight at room temperature.

You can have fresh waffles for brunch on Sunday if you make the dough before going to bed on Saturday night. The batter dough should have risen and be full of bubbles when you rise on Sunday.

Heat the waffle iron; brush lightly with butter or oil. Ladle batter into iron (leave room for the batter to expand) and close. The waffles should be dark brown when they come out of the iron, not golden brown. The sugar melts out and caramelizes, so be careful taking the waffles out, or the caramel will stick to your skin and burn you if you touch it.

Good luck!