Liège waffles
Dense yeasted waffles from a stiff dough with pearl sugar that caramelises on the outside.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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 waffle iron three minutes each, to a deep gold with a caramel crust.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: No machine-readable author provided. Jrenier assumed (based on copyright claims). · Public domain