Liège waffles with syrup
Average
2 hrs
Ingredients
4 p.
- 400 g wheat flour
- 1 sachet brewer's yeast
- 20 cl milk
- 2 eggs
- 200 g butter
- 150 g pearl sugar
- 2 tbsp syrup, Liège
- 1 pinch salt
Recipe
2 hrs
Preparation:
25 mins
|
Cooking:
15 mins
|
Marinating:
1h 00
1
Mix the yeast into the lukewarm milk. Mix the flour, eggs, salt and milk until you get a thick dough. Stir in the melted dough and knead the dough for five minutes.
2
Cover and leave the dough to rise for 1h, until it has doubled in volume. Then gently fold in the pearl sugar without working the dough too much.
3
Heat the waffle iron. Place a ball of dough in the centre of each mould and cook for 4 min, until the waffles are golden and the sugar is caramelised.
4
Gently peel off the waffles and let them cool on a wire rack to keep them crispy. Serve them with a drizzle of Sirop de Liège and a dusting of icing sugar.
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