A easy recipe of Liege Belgian waffles, crispy outside and moist inside.
There is a difference between Liege waffles and Brussels waffles.
Liege waffles have a thick dough that needs to be kneaded. Brussels waffles are made out of a liquid batter.
- Cut the butter in cubes.
- Put the butter and milk in a pan and melt over medium heat. Do not boil.
- In a separate bowl, mix the instant yeast with 1 tbsp of sugar and some warm water. Allow the mixture to sit for few minutes until frothy.
- Mix the flour with salt then add the yeast mixture.
- Add the egg, beaten.
- Add the warm milk and butter and mix until well combined.
- Knead the dough for 5 minutes using a wooden spoon.
- The dough is well kneaded when it is soft and comes away clean from the bowl.
- Cover and leave to rest for 30 minutes. It should double in volume.
- Divide the dough in 8 to 9 equals balls. Each ball should weigh between 50 to 55g.
- Cook the waffles for 3 to 4 minutes in a preheated waffle iron.
- You don’t need to grease the waffle iron.
- Serve with fresh fruits, honey, maple syrup or melted chocolate.
- Calories: 218
- Carbohydrates: 26.1g
- Cholesterol: 48mg
- Fat: 11.1g
- Fiber: 0.9g
- Protein: 4g
- Saturated fat: 6.7g
- Serving size: 1 waffle
- Sodium: 104mg
- Sugar: 6.7g