Liège waffles

Step by step recipe:

  1. 1 min.Liège waffles : Photo of step #1
    Prepare 125 ml milk.
  2. 15 min.Liège waffles : Photo of step #2
    Put into a food processor bowl: 250 g flour, 1 egg, 10 g caster sugar, 10 g Vanilla sugar, 125 g butter, ½ teaspoon salt, ½ teaspoon Bicarbonate of (baking) soda and 20 g yeast.
  3. 1 hour 30 min.Liège waffles : Photo of step #3
    Knead on slow speed and slowly pour in the milk.

    Once evenly mixed, continue kneading on slow speed for a further 5 minutes.

    Cover the bowl and leave to rest in a warm place for about 1 hour 30 minutes.
  4. 5 min.Liège waffles : Photo of step #4
    Heat the waffle iron.

    Pour 150 g coarse sugar crystals onto the batter and mix well (you can do this with the food processor for 30 seconds).

    Note: the sugar crystals are added at the last minute so that they don't dissolve. They add a little crunch to the inside of the waffle.
  5. 1 min.Liège waffles : Photo of step #5
    Make the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cook...
  6. 3 min.Liège waffles : Photo of step #6
    ... until the waffles are golden brown.

Remarks:

To bring out the caramel flavour, you can dust the batter with a little caster sugar just before closing the waffle iron.

If you don't have sugar crystals, you can use granulated sugar or crushed sugar lumps (use a hammer).

As always with regional recipes I wish to stress an important point: this should not be taken as "the" Liège waffle recipe, but just one among many.

Source:

From the Internet, but dedicated to my son Nicolas, recently installed in Brussels.

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