Crafting the perfect Liege Waffle at high altitude isn't for the faint of heart. It took loads of trials and a good number of burnt waffles to nail down this recipe. But after much persistence and many tweaks, I've got it down to a science. I'm sharing my hard-won secrets for making the best Liege Waffles at 8,750 feet. No fluff, just the real deal—crispy on the outside, soft and chewy on the inside, with bursts of sweet pearl sugar. It's high-altitude waffle-making at its finest, battle-tested in my own kitchen.
Dig in, and let's leave those burnt waffles as a tasty reminder that sometimes, getting it right means getting it wrong a few times first.
Tori's Liege Waffle Recipe (High-Altitude Version)
Tori's Liege Waffles at 8,750' Recipe
Ingredients:
11.7% Flour: 320 grams (approx. 2 1/4 cups)
Active Dry Yeast: 3 grams (approx. 1 tsp)
Salt: 3 grams (approx. 1/2 tsp)
Warm Whole Milk: 120 grams (approx. 1/2 cup)
Large Eggs: 100 grams (approx. 2 eggs, room temperature)
Unsalted Butter: 113 grams (approx. 1/2 cup, softened)
Granulated Sugar: 100 grams (approx. 1/2 cup)
Vanilla Extract: 15 grams (approx. 1 tbsp)
Pearl Sugar: 200 grams (approx. 1 cup)
Instructions:
Prepare Dough: Whisk together 2 1/4 cups of 11.7% flour, 1 tsp active dry yeast, and 1/2 tsp salt in a large bowl. In a separate bowl, mix together 1/2 cup of whole milk (warmed to 110-115°F or 43-46°C), 2 large eggs at room temperature, and 1 tbsp vanilla extract. Gradually combine these wet ingredients into the dry mixture to form the dough.
First Rise (High Altitude): Allow the dough to rise until it becomes noticeably puffy, which might be quicker than usual due to high altitude. Use a probe thermometer to check the dough’s internal temperature. Aim for around 75-78°F (24-26°C) for an ideal rise.
Incorporate Butter and Sugar: Gently fold in 1/2 cup of softened unsalted butter into the dough. Then, mix in 1/2 cup of granulated sugar and 1 cup of pearl sugar.
Second Rise (High Altitude Adjustment): Let the dough rise again until it is puffy and soft. The rise might not double in size. Regularly check the dough's temperature with the probe thermometer, especially since rising can be faster at high altitudes.
Form Dough Balls: Pinch off pieces of the dough, each about the size of a large egg (approximately 1/4 cup), and roll them into balls.
Bake the Waffles: Place the dough balls in a preheated waffle iron and cook until they are golden brown and crispy.
Serve: Enjoy your delicious waffles warm, with your favorite toppings.
This recipe is specially adapted for high-altitude baking, ensuring the dough rises properly with the help of a probe thermometer to monitor the temperature accurately.
Dough Ball Size Tip:
Adjust the size of the dough balls based on your waffle iron. The first waffle is a good test to fine-tune the size.
For the perfect crunch in your Liege Waffles, use high-quality pearl sugar. Find it here https://amzn.to/3U0RZOb. As an affiliate, I earn from qualifying purchases.
At high altitudes, a probe thermometer is essential for accurate cooking and baking. It precisely measures internal temperatures, helping to counteract the effects of lower air pressure on cooking times and recipe outcomes. This tool is particularly important for ensuring breads and pastries rise correctly and meats are cooked safely. https://amzn.to/3S3hXiB
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