Delicious homemade, fluffy, crispy and beaded-sugar waffles from Liège is a perfect snack!
I'm a waffle addict! And I often fall for this gluttony when I go shopping at the supermarket.
But that time is long gone since I finally started making the recipe myself!
To make these Liege waffles, you only need simple ingredients and a waffle maker for cooking.
And I have an electric waffle maker offered as a wedding gift, almost 15 years ago!
(yes at that time it was sleeping in a closet, but since I have children it has finally found its place in my kitchen!)
How to prepare the Liege waffles?
A preparation that seems complicated, while not at all, with only 1 hour of laying time and a few minutes for cooking.
I made the recipe with my thermomix, it was even simpler and faster but I share here the manual recipe.
Start by rehydrating the yeast in the milk that you can cool slightly and let it sit for 5 minutes.
(the effect of the hot will activate the yeast and it will grow faster, but (be careful not to overheat at the risk of killing the yeast)
Pour dry ingredients, flour, salt and powdered sugar into your food processor's bowl with the hook.
Then stir in the milk containing the yeast and mix at medium speed for 5 minutes.
Finish by adding the diced butter and continue to knead for a few minutes until the dough is smooth and smooth.
Cover with a cloth and let grow for 1 hour at room temperature.
After the shoot add the beaded sugar and mix again for a few moments.
For cooking, I use a waffle maker, a fairly simple model that also serves me to make waffles, club sandwiches, toasts ...
Place a ball of dough in the centre of each waffle maker cavity, close it and cook for about 3-5 minutes, until golden brown.
Allow your waffles to cool and enjoy immediately, with icing sugar or chocolate pouring icing;-)
- 200 g milk
- 8 g baker's yeast
- 450 g flour
- 2 egg
- 1 egg yolk
- 250 g butter
- 30 sugar
- 1 tsp salt
- 150 g Belgian sugar pearls
Preparation of the waffle dough
- Réhydratez la levure sèche en l'incorporant au lait légèrement tiède et laissez reposer 5 minutes.
- Pour the flour, sugar and salt into the vat of your food processor, then add the eggs and yolks.
- Stir in the milk containing the yeast and mix with the hook for about 5 minutes.
- Add the butter in pieces to the dough and knead again for 2-3 minutes, until the dough is homogeneous and smooth.
- Cover with a cloth and let the dough grow for 1 hour at room temperature.
- Add the Belgian sugar pearls and mix again on the hook for a few moments.
- Divide the dough into 12 small balls of dough.
- Heat your waffle iron, place the balls in the center of each cavity and close the waffle iron.
- Cook for about 3-5 minutes, they are ready when golden.
- Allow to cool slightly and enjoy immediately.