Traditional Belgian Liège Waffle Recipe - Le Gourmet TV
- 8 years ago
Sugary sweet treat for anytime of day.
Ingredients:
2 tsp (10 mL) dry active yeast
6 Tbsp (90 mL) warm milk
2 Tbsp (30 mL) light brown sugar
2 cups (500 mL) all purpose flour
1⁄2 tsp (2 mL) salt
4 oz. (110g) softened butter
2 tsp (10 mL) vanilla extract
1 large egg
1⁄2 cup (125 mL) Belgian pearl sugar
Method:
Dissolve yeast in the warm milk with a teaspoon of the sugar. Stand for 10–15 minutes to activate.
Place flour, salt, butter, remaining sugar, vanilla extract and egg into a bowl of an electric mixer. Using the dough hook, beat until mixture looks crumbly.
Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl. Cover with a clean cloth and rest for 10 minutes.
Add pearl sugar and gently knead through until evenly distributed.
Let the dough rest for 1 hour and then cut into 80g balls.
Bake in a waffle Iron until evenly browned.
Ingredients:
2 tsp (10 mL) dry active yeast
6 Tbsp (90 mL) warm milk
2 Tbsp (30 mL) light brown sugar
2 cups (500 mL) all purpose flour
1⁄2 tsp (2 mL) salt
4 oz. (110g) softened butter
2 tsp (10 mL) vanilla extract
1 large egg
1⁄2 cup (125 mL) Belgian pearl sugar
Method:
Dissolve yeast in the warm milk with a teaspoon of the sugar. Stand for 10–15 minutes to activate.
Place flour, salt, butter, remaining sugar, vanilla extract and egg into a bowl of an electric mixer. Using the dough hook, beat until mixture looks crumbly.
Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl. Cover with a clean cloth and rest for 10 minutes.
Add pearl sugar and gently knead through until evenly distributed.
Let the dough rest for 1 hour and then cut into 80g balls.
Bake in a waffle Iron until evenly browned.