Liège waffle with matcha

The matcha Liège waffle puts a fresh spin on the Belgian classic with an aromatic Japanese twist. Its leavened batter gives it a soft, fluffy interior and a slightly crispy exterior. The pearl sugar caramelizes during baking to create little crunchy bits, while the matcha adds a grassy, slightly bitter note that balances the sweetness.

Author

iRASSHAi

Prep Time

20 minutes

Cooking Time

15 minutes

Kitchen

Belgian

Ingredients

• 500 g all-purpose flour
• 20 g sifted matcha
• 20 g fresh yeast (or 7 g dry yeast)
• 2 eggs
• 250 ml warm milk
• 150 g softened butter
• 80 g brown sugar
• 100 g pearl sugar
• 1 pinch salt
• 1 tsp. vanilla extract (optional)

Directions

1. Mix the yeast with warm milk and let it sit for 5 minutes.
2. In a bowl, combine the flour, matcha, sugar, and salt.
3. Add the eggs and the milk-yeast mixture. Knead for 5 minutes.
4. Add the softened butter gradually. Knead until the dough is smooth and elastic.
5. Let rise for 1 to 1½ hours, until the dough has doubled in size.
6. Add the pearl sugar and gently fold it in.
7. Divide into portions and cook in a preheated waffle iron for 4 to 5 minutes, until nicely browned.