Coconut Liege Waffle Recipe

You guys know I love a good liege waffle. This traditional liege recipe I shared two years ago has been a huge hit, so when our “Celebrating Food” group decided to take on National Waffle Day this month I decided to try a variation on this waffle. And of COURSE I stuck with one of my favorite flavors… Coconut.

I was worried the flavor would be too strong, but honestly it was really subtle. The yeast is stuck a strong flavor I think it was perfect, and add some fresh whipped cream and some blackberries and this was seriously perfection. I think my sister and I could’ve eaten half a batch each… but we were strong (although I did hide the leftovers from my kids and enjoyed them the next day!).

SOOOO back when I first started making these I bought a 5 lbs bag of the Belgian sugar pearls off of Amazon. Is it bad that I’ve already had to replace that bag? I love making these and they are always great to make for company (everyone is always super impressed) and because I make the dough the day before I get to just cook a few up and enjoy being around my guests, no slaving in a messy kitchen!

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Coconut Liege Waffle Recipe

Prep Time

14 hrs

Cook Time

4 mins

Total Time

14 hrs 4 mins

 

Course: Breakfast

Cuisine: belgian

Author: Ashlee Marie

Ingredients

• 1 Tbsp active dry yeast
• 1 tsp granulated sugar
• 3/4 C coconut milk warmed 110-115 degrees
• 2 large eggs room temperature lightly beaten
• 1 1/2 C Bread flour first mix
• 2 1/2 C Bread flour second mix
• 3/4 C shredded coconut
• 3 Tbsp packed light brown sugar
• 1 1/2 tsp salt
• 1 C butter softened
• 2 Tbsp honey
• 1 Tbsp coconut extract
• 1 1/2 C belgian pearl sugar not Swedish pearl sugar

Instructions

1. Place yeast, sugar and coconut milk into your mixer (I, of course, use my Bosch) with a dough hook, and sit for 5-10 mins to activate the yeast.
2. Add the egg and mix, then add the 1 1/2 C measurement of the flour (do NOT add the full amount). Mix to blend. Scrape down sides of bowl.
3. Sprinkle remaining 2 1/2 C flour over the mixture, but do not stir it in, this will keep the dough from getting crusty. Place the cover on the bowl so it stays moist. Let it rise for 90 minutes.
4. Add the coconut, brown sugar and salt and blend on low to medium-low speed. While still mixing add the honey and extract.
5. Then add butter 2 Tbsp at a time. Mix 4 minutes at medium-low speed, scrapping down sides once or twice. Let the dough rest for 1 minute and then continue to mix for 2 minutes. The dough will start to ball-up on the paddle. If not let the dough rest for 1 more minute and mix for another 2 minutes.
6. Cover again and let rise, at room temperature, for 4 hours. I've seen those recipes that just keep going on but those recipes don't end up with the right flavor or texture. If your bowl doesn't have a cover that seals then cover it with plastic warp, we don't want it drying out.
7. Refrigerate the bowl for 30 mins, so the yeast is slowed a bit. Then knock the dough down, I just use my dough hook to quickly get the dough down. Pour the dough into a piece of plastic wrap (twice, or it will pop through), fold that rectangle over on itself then wrap it in plastic, weigh it down a bit (I put it in a bowl with another heavy glass bowl on top) and refrigerate overnight.
8. The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time). Once mixed, divide the dough into 13 pieces of equal size.
9. Roll each chunk into an ball and let it rise (covered loosely with plastic wrap) for 90 minutes.
10. Cook in your waffle iron for about 4 mins at 360 degrees (see notes below about waffle irons and temp)
11. Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and blackberries, but they are also good plain with some powdered sugar!
12. Wrap any unused dough balls in plastic wrap and keep in the refrigerator for up to 2 days, or in the freezer for 4 months! I'll make a double batch and actually get 3-4 "breakfasts" out of this (too sweet for breakfast, more brunch?)

Recipe Notes

Sugar burns at 375, so you want to cook your waffles at 365-370 degrees! Regular waffle irons heat anywhere from 420-550, which is a problem.
The professional liege waffle irons are cast iron, weigh over 20 pounds and cook at exactly 365-370 degrees. But I DOUBT any of you have one at home, I don't.

Here is what I made work:
regular waffle iron: heat it up, put the dough in for 1 min then unplug the machine for 3 mins. Depending on how hot your machine gets you might have to play with the time a bit (make an extra large batch the first time so you have extra dough to play with).
Over the Stove Waffle Iron: being annoyed at the inconsistency of my regular electric waffle iron I bought this stove top waffle iron, that way I can control the temperature better.
Stove top temperate range from 200 - 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler). OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins.

I loved the coconut so much I’m totally going to try another flavor next time. What should I do? There are already a ton of pumpkin, cinnamon and chocolate recipes out there. What about lemon? Mmmmm That already sounds good to me. Maple maybe (or have I overdone that?) Can you crave something you’ve never eaten before? Any other suggestions? I’d love to hear them and play around!

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Ashlee Marie

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!

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