Cinnamon Roll Liege Waffles

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Corn syrup
  • 1/4 cup Honey

• Baking & Spices

  • 1 8 oz package Belgian pearl sugar
  • 4 cups Bread flour
  • 2 tsp Cinnamon
  • 1 1/2 cup Powdered sugar
  • 1 1/2 tsp Salt
  • 2 1/4 tsp Star active dry yeast, Red
  • 1 tbsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Butter
  • 1 tbsp Milk
  • 3/4 cup Whole milk

Found on redstaryeast.com

Description

Ingredients

• 4 cups bread flour
• 2¼ tsp (one package) RED STAR Active Dry Yeast
• 1½ tsp salt
• ¾ cup whole milk, warmed to 120°-130°F
• 1 cup unsalted butter, melted
• ¼ cup honey
• 2 large eggs, room temperature
• 1 Tbsp vanilla
• 8 oz package Belgian Pearl Sugar
• ½ cup butter
• ½ cup powdered sugar
• ½ cup corn syrup
• 2 tsp cinnamon
• 1 cup confectioners’ sugar
• 1 or 2 Tbsp milk

Directions

• Make cinnamon butter and icing and set aside. (See below)
• In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add milk, butter, and honey to flour mixture. Beat 1 minute at medium speed. Mix the eggs in one at a time until well blended. Mix in vanilla.
• Switch to the dough hook and gradually mix in remaining flour to make a soft, slightly sticky dough, add more or less flour as necessary.
• Cover bowl with plastic wrap and let rest on the counter overnight.
• The next morning, punch down the dough and knead in the pearl sugar. Divide dough into 8 pieces and shape each piece in to a ball. Cover with plastic wrap and let pieces rest for 15 minutes.
• Preheat a Belgian waffle iron on medium heat (about 3.5). Brush waffle iron with melted butter and cook one waffle at a time until golden brown, about 4 minutes.
• Cinnamon Butter: In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.
• Icing: In a mixing bowl, beat powdered sugar and milk until smooth.
• Spread each waffle when it’s hot with Cinnamon Honey Butter and a drizzle of icing.
• Recipe created by Barbara Bakes.