Belgium / Dessert
Liège waffles
Dense yeasted waffles from a stiff dough with pearl sugar that caramelises on the outside.
Ingredients
- Flour500 g
- Milk, warm180 ml
- Dry yeast10 g
- Butter, softened250 g
- Eggs2
- Brown sugar60 g
- Pearl sugar250 g
- Vanilla1 tsp
- Cinnamon1/2 tsp
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast in the warm milk and leave it ten minutes, until it foams.
Knead a dough from the flour, yeast mixture, eggs, brown sugar, vanilla, cinnamon and salt.
Work in the softened butter in stages, kneading until the dough is smooth and elastic.
Let it rise somewhere warm for an hour and a half, until doubled.
Work the pearl sugar in by hand, distributing it evenly but without long kneading.
Divide the dough into ten lumps and rest them fifteen minutes.
Bake them in the iron three minutes each, to a deep gold with a caramel crust.
