A Liège waffle is sometimes also called a sugar waffle for the pearl sugar it contains. It's name is derived from the city with the same name. The waffles are usually round or oval shaped.
They're often found on a fair or in the super market and can be eaten warm or cold.
Recipe Liège Waffles
- 500 g all purpose flour
- 300 g soft butter
- 150 ml low fat milk
- 3 large eggs
- 250 g pearl sugar
- 50 g fresh baker's yeast
- 1 tsp ground cinnamon
- a pinch of salt
- Soften the butter. Do not melt!
- Warm up milk to luke warm, a little warmer than your finger. Dissolve yeast in here.
- Sift the flour in a bowl and add the egg yolks with the milk and butter.
- Knead with your clean hands until dough is homogeneous and smooth.
- Add the cinnamon and pearl sugar. Knead!
- Beat the egg whites until peaks form, mix it in with the dough in portions.
- Let it rise for 45 minutes to 1 hour, covered with a clean kitchen towel.
- Roll about 20 small dough balls and bake them in a preheated and greased waffle iron with large squares.
Tools used: Bowl, waffle iron spatula, saucepan, kitchen towel, sieve.