LIEGE WAFFLES

by Renoir III
(Australia)

http://swaffels.com

http://swaffels.com

Ingredients:

240 grams of plain flour
50 ml of lukewarm full cream milk
5 grams of fresh yeast
200 grams of pearl sugar
50 ml of lukewarm water
1 large egg
20 grams of brown sugar
130 grams of melted butter
15 grams of honey
2 teaspoons of vanilla
Salt (if butter is unsalted)

Preparation:
Mix the yeast, milk, and water into a bowl and mix.
Add the egg and the flour and mix again.
Cover the dough and place it in a warm area for 1 hour.
Add your brown sugar and salt and mix for 1 minute then add honey, vanilla and the butter.
Scrape the dough into a large bowl, sprinkle lightly with flour, cover and let it rise at room temperature for 2 hours.
Refrigerate for 2 hour.
Place a heavy object on top of the dough to stop it from rising and refrigerate overnight.
Gently knead in the "pearl sugar" and make dough balls of about 100 grams each.
Bake at 190 degrees in a waffle iron.

Serving:
Liege waffles are eaten warm.
Liege waffles do not require a topping as they are relatively sweet but there is nothing stopping you from using your imagination...

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