Recipes
Liege waffle according to Rutger(Featured Chef Rutger bakt)
Fairly difficult
Fairly cheap
The Liege waffle, who does not know them. Delicious waffle with pearl sugar, delicious still half lukewarm.
Prep
15m
Cook
30m
Wait
5m
Gallery
| Category: | Bread and pastries Bakery |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_BELGIAN |
| Tags: |
Ingredients
For
15
Serving(s) Serving size
Ingrediënten
| 500 g Flour |
| 1 tl Salt |
| 14 g dried Yeast |
| 200 g Butter, room temperature |
| 2 Eggs, room temperature |
| 75 g Baster sugar |
| 1 Egg yolk, room temperature |
| 16 cl Water, lukewarm |
| 1 tsp Vanilla-extract |
--- Vulling ---
| 30 g melted Butter |
| 300 g Pearl sugar (or coarsely chopped lumps) |
Liege waffle according to Rutger Directions
- Mix all the ingredients for the dough until smooth. The dough remains a bit sticky, which makes kneading by hand more difficult. If necessary, use a mixer with dough hooks. Knead the dough well for at least 5 minutes and then let it rise, covered, in a warm place for 1 hour.
- Mix the melted butter with the pearl sugar so that they are all coated with some butter. Knead the pearl sugar into the dough and then divide it into 16 pieces. Make balls of the dough and place them on a (baking) sheet lined with baking paper. Allow the balls to rise, covered, for another 30 minutes.
- Preheat the waffle iron to 175 °C. Grease the waffle iron with baking spray. Bake the balls of dough for 3 to 6 minutes into a Liege waffle and let them cool on a wire rack. Serve the waffles (lukewarm) or cold.
More Details
| Source | Rutger Bakt |
| Website | http://www.rutgerbakt.be |