Liege waffle according to Rutger(Par le Chef Rutger bakt)
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The Liege waffle, who does not know them. Delicious waffle with pearl sugar, delicious still half lukewarm.
Prep.
Prêt en
2h
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| Catégorie: | Boulangerie Gaufres |
| Saisons | |
| Cuisine Type | Belge |
| Tags: |
Ingrédients
Pour
15
Portion(s)
Ingrediënten
| 500 g Flour |
| 1 tsp Salt |
| 14 g dried Yeast |
| 200 g Butter, room temperature |
| 2 Eggs, room temperature |
| 75 g Baster sugar |
| 1 Egg yolk, room temperature |
| 160 ml Water, lukewarm |
| 1 tsp Vanille-extract |
--- Vulling ---
| 30 g melted Butter |
| 300 g Pearl sugar (or coarsely chopped lumps) |
Liege waffle according to Rutger Instructions
- 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.
Notes recette