Their inimitable flavour, luscious aroma and instantly recognisable shape are what makes Liège waffles famous.
Ingredients (15 to 20 waffles):
» 1 kg of flour
» 75 g of yeast
» 5 dL of lukewarm milk and water
» 50 g of ultra-fine sugar
» 2 eggs
» 500 g of butter
» 50 g of honey, vanillin or cinnamon
» 3 g of baking soda
» 600 g of beaded sugar
» Make a yeast dough with 800 g of flour, the yeast, the ultra-fine sugar and the eggs.
» Allow the dough to rise for 15 minutes. Next, add the butter, the honey, 200 g of flour, the salt, the vanillin and the baking soda.
» Knead the mixture to obtain a smooth dough and allow to rise again
for 10 minutes in a temperate place.
» Next, add the beaded sugar and divide the dough into pieces of 90 to 140 g, depending on the size of the waffle iron, and allow it to rise.
» Cook over low heat for large waffles and use high temperatures for waffle irons with a shallow pattern.