John Myers
Belgian Waffles – Liège Waffles
The perfect belgian waffles – liège waffles recipe with a picture and simple step-by-step instructions.
- 400 g Spelled flour type 630
- 50 g Sugar
- 1 pinch Salt
- 150 ml Milk warm
- 150 g Liquid butter
- 1 cube Fresh yeast
- 1 piece Vanilla pod scraped out
- 3 piece Eggs (L)
- 150 g Granulated sugar
- Oil
- Belgian waffle iron
- Mix the flour with sugar and salt. Dissolve yeast in warm milk and mix with warm butter. Make a well in the flour and add yeast milk. Dust with flour and let rise covered until bubbles form.
- Meanwhile, scrape out the vanilla pod. Pick up the pod and place in sugar for vanilla sugar! Then add the eggs and vanilla pulp to the flour and knead everything well! Cover and let rise for approx. 45 minutes. Then knead the dough again and fold in the sugarcoat just before baking. Then it has not passed until it is baked and caramelized great!
- The consistency of the batter is not that of a normal waffle batter! Rather sticky and thick.
Preheat the oven to 80 degrees!
- Now heat up the Belgian waffle iron and oil a little. Then add approx. 2 tablespoons of batter to each waffle tin and bake until crispy. Depending on the desired degree of browning, longer or shorter 🙂 Keep warm in the oven until you have finished baking!
- The waffles taste best when buttered while they are still hot. But it tastes great with vanilla sauce or hot cherries, cream … 🙂
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