Melt the butter and let cool. Sift the flour into a large
bowl. Dissolve the yeast in a cup of lukewarm milk.
Make a dimple in the flour. Put in the beaten eggs and
the dissolved yeast. Knead into a dough.
Add the butter together with the granulated sugar and
the vanilla sugar. Knead further. Add a pinch of salt.
Knead for another 5 minutes until the dough forms a
nice ball.
Liège waffles
pinch of salt
500 g of butter
75 g of fresh yeast
milk
500 g of pearl sugar
The Liege waffle has as its typical characteristic
rounded shape and the pearl sugar incorporated in the
dough. It was originally fairground food, but has
become a fixed value in our food culture.
Now remove the dough from the bowl, make a well in the
dough and add the pearl sugar. Knead the pearl sugar evenly
through the dough.
Divide the dough into balls. Put them on a plate and let them
rise for 30 minutes under a towel. Fry them in a hot waffle iron
in the usual way.
Melt the butter and let cool. Sift the flour into a
large bowl. Dissolve the yeast in a cup of
lukewarm milk. Make a dimple in the flour. Put
in the beaten eggs and the dissolved yeast.
Knead into a dough.
Add the butter together with the granulated
sugar and the vanilla sugar. Knead further. Add
a pinch of salt. Knead for another 5 minutes
until the dough forms a nice ball.
pinch of salt
500 g of butter
75 g of fresh yeast
milk
500 g of pearl sugar
The Liege waffle has as its typical
characteristic rounded shape and the pearl
sugar incorporated in the dough. It was
originally fairground food, but has become a
fixed value in our food culture.
Liège waffles
taste and tradition
Now remove the dough from the bowl, make a
well in the dough and add the pearl sugar.
Knead the pearl sugar evenly through the
dough.
Divide the dough into balls. Put them on a plate
and let them rise for 30 minutes under a towel.
Fry them in a hot waffle iron in the usual way.
