Liege waffles
10 servings
60 minutes
Another waffle variety from Belgium. Unlike the "Brussels corrugations", the Liege ones are denser, oval-shaped, with a caramel crust. The dough is a variation on the brioche theme, you can easily mold balls from it, unlike the "sour cream" Brussels version. A mandatory ingredient is special pearl sugar in the form of balls. When baked, it melts, forming a characteristic caramel crust, without which these waffles would not be themselves. Such sugar can be bought in specialized confectionery stores, and if you can't find it, use finely chopped lump refined sugar for sprinkling.
1
Heat half of the milk in the microwave or on the stove. Add the yeast, cover, and let it rise for 10 minutes.
- Milk: 140 ml
- Dry yeast: 1.5 teaspoon
2
Break 2 eggs into the remaining milk, add salt, and whisk everything well.
- Milk: 140 ml
- Chicken egg: 2 pieces
- Salt: 0.2 teaspoon
3
In a deep bowl, mix the flour with the margarine. Add sugar, milk with yeast, and milk with eggs, and mix well with a wooden spoon or a mixer on low speed until a sticky dough forms. Cover and let rise for about 30 minutes.
- Wheat flour: 400 g
- Margarine: 200 g
- Sugar: 180 g
- Vanilla sugar: 1 g
- Milk: 140 ml
- Dry yeast: 1.5 teaspoon
- Chicken egg: 2 pieces
- Salt: 0.2 teaspoon
4
On a well-floured work surface, divide the dough into 12 pieces.
- Wheat flour: 400 g
5
Roll each piece into a ball and coat it in large sugar chunks.
- Sugar: 180 g
6
Bake in a preheated waffle maker for 1-2 minutes — I baked for 5 minutes.
7
Cool on a rack and enjoy freshly baked waffles with tea or milk.