John Myers
Original Liège Waffles (Gaufres De Liège)
The perfect original liège waffles (gaufres de liège) recipe with a picture and simple step-by-step instructions.
- 1 kg Flour
- 75 g Baker’S yeast
- 250 ml Milk lukewarm
- 250 ml Lukewarm water
- 50 g Sugar fine
- 2 Eggs
- 500 g Melt butter
- 50 g Honey liquid
- 10 g Salt
- 3 g Baking powder
- 600 g Pearl sugar
- 2 packet Vanilla sugar
- 1 tsp Cinnamon
- Place 1,800 grams of the flour in a bowl. Dissolve the yeast in the lukewarm water. Add the milk and yeast water to the flour, add the two eggs and the sugar – and knead the whole thing thoroughly to form a dough.
- Leave the dough covered in a warm place for 15 minutes.
- Now add the remaining flour, the melted butter (lukewarm at most!), The honey, the salt, the vanilla sugar (and / or cinnamon) and the baking powder. Knead the dough again until the mixture is homogeneous again.
- Let the dough rise again in a warm place for 10 minutes. Caution: Not too long, otherwise the dough will be too elastic!
- Then properly work in the 600 grams of pearl sugar (granulated sugar is also possible).
- You definitely need a waffle iron for large Belgian waffles – the batter will not work on a small heart waffle iron.
- Using a ladle, place a large, round ball of dough in the center of the iron and bake on a very high level until both sides are browned.
- Can be enjoyed pure or with powdered sugar, honey, chocolate and fruit or ice cream!
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