I joined this site just to review this recipe. This is the third Liege waffle recipe I have tried- the first of which was excellent, but required you to start making them a day ahead. The second were too bland and bready. This recipe comes very close to flavor and texture of the 24 hour recipe, but in about 2 hours from start to finish. I, too, was concerned about the amount of butter, but decided to try the recipe as indicated anyway. I had no problems with too much butter, and I think it even contributes to the richness of the waffle. Perhaps the reviewer that had the butter leaking issues let their dough rise in a place that was too warm, causing the dough to "weep" butter. Overall, this recipe is definitely a keeper!
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I joined this site just to review this recipe. This is the third Liege waffle recipe I have...