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.



  • 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)


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


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


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.


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


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


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).



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


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

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


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


Baking in a wood fired oven.

Setting the scene.

Different baking tins ready for use.

First batch ready ro rise.

Following different batches rising, all in same tub.

Cleaning out oven.

Starting fire.

wood fired oven

Breads and rolls in tins for 2nd rise..

Pizza’s prepared in first heat, 2 minutes in oven and ready. Other breads and rolls ready to go in.

Rolls, apple cakes out of the oven after some 15-20 minutes.

After an additional 20 minutes bread ready (16 in total).

bread wood oven