Gaufres de Liège (16.01)

 

Gaufres de Liège (or Liege waffles) made after a local recipe. Only half the ingredients used 16 medium sized waffles as a result.

gaufres

Ingredients.

  • 500 g flour
  • 25 g granulated sugar
  • 10 g salt
  • 2 eggs
  • 20 g yeast
  • 250 ml milk (room temperature)
  • 250 g butter (room temperature)
  • 350 g nib (pearl) sugar
  • some incing sugar (confectioner’s sugar)

Recipe.

  1. Sift flour in a large blow or on work surface. Put the eggs in the middle, sugar and salt on the outside.

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Add the milk (at room temperature) and the yeast in the middle.

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Start mixing the dough using first eggs, milk and flour. Incorporate  sugar and salt in the end. Turn out on work surface when all ingredients are about mixed.

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Put the butter (room temperature) on top and knead it into the the dough until  all are well mixed (very sticky to start).

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After 5 minutes kneading dough should be soft & shiny butstill sticky.

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leave to rest for at least 30 minutes.

2. After the dough has rested & risen. Knead the nib sugar into the dough (use a bowl to avoid having sugar all over the place).

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Form pieces of about 80 g dough into buns and put on a plate. Recipe uses 100g. 

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Leave to rise for at least an hour, covered under a towel.

3. Pieces of dough should have about doubled in size.

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Bake in a hot waffle iron for about 3 minutes. Each piece of dough can extra be covered with some icing sugar before baking.

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