Liège Waffles by @moelleusementbon

37 min

16 servings

🌾

590 g

T65 flour

🍬

420 g

Pearl sugar

🧂

12 g

Salt

🍞

36 g

Fresh baker's yeast

🥚

120 g

Eggs

🧈

210 g

Butter

💧

59 ml

Water

🥛

59 ml

Milk

🥛

89 ml

Liquid cream

  1. Pour
    • Water
    • Milk
    • Liquid cream

    In the bowl of a stand mixer fitted with the hook attachment, pour in the liquids then the flour.

  2. Add
    • Eggs
    • Salt
    • Fresh baker's yeast

    Add the eggs, salt and yeast, and knead on first speed for 15 to 20 minutes, until the dough is smooth.

  3. Incorporate
    • Butter

    Gradually incorporate the butter, kneading until fully absorbed, then switch to second speed for 1 minute.

  4. Add
    • Pearl sugar

    Add the pearl sugar and mix on first speed to distribute it evenly.

  5. Rest

    Let the dough rest for about 1 hour at room temperature.

  6. Divide

    Knock back the dough and divide it into 16 pieces of 80 g each, shape lightly into balls.

  7. Step

    Let the dough balls prove for 1 hour 30 minutes at 24°C.

  8. Place

    Place the dough balls in the waffle iron and cook for about 2 minutes, adjusting to your appliance.

Liège Waffles by @moelleusementbon

37 min

16 servings

🌾

590 g

T65 flour

🍬

420 g

Pearl sugar

🧂

12 g

Salt

🍞

36 g

Fresh baker's yeast

🥚

120 g

Eggs

🧈

210 g

Butter

💧

59 ml

Water

🥛

59 ml

Milk

🥛

89 ml

Liquid cream

Preparation Steps

  1. Step 1/8

    In the bowl of a stand mixer fitted with the hook attachment, pour in the liquids then the flour.

    💧Water
    🥛Milk
    🥛Liquid cream
    🌾T65 flour
    🥣Mixer bowl
    Hook attachment

  2. Step 2/8

    Add the eggs, salt and yeast, and knead on first speed for 15 to 20 minutes, until the dough is smooth.

    🥚Eggs
    🧂Salt
    🍞Fresh baker's yeast
    🥣Mixer bowl
    Hook attachment

  3. Step 3/8

    Gradually incorporate the butter, kneading until fully absorbed, then switch to second speed for 1 minute.

    🧈Butter
    🥣Mixer bowl
    Hook attachment

  4. Step 4/8

    Add the pearl sugar and mix on first speed to distribute it evenly.

    🍬Pearl sugar
    🥣Mixer bowl
    Hook attachment

  5. Step 5/8

    Let the dough rest for about 1 hour at room temperature.

  6. Step 6/8

    Knock back the dough and divide it into 16 pieces of 80 g each, shape lightly into balls.

  7. Step 7/8

    Let the dough balls prove for 1 hour 30 minutes at 24°C.

  8. Step 8/8

    Place the dough balls in the waffle iron and cook for about 2 minutes, adjusting to your appliance.

Composition

Ingredients

Types

Grains, Sugar, Spices, Baking agent, Eggs, Dairy, Liquid

Ingredients

T65 flour, Pearl sugar, Salt, Fresh baker's yeast, Eggs, Butter, Water, Milk, Liquid cream

Notes

Butter (at room temperature)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

320 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 48g, Fat: 12g, Fiber: 1g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 180mg, Calcium: 25mg, Iron: 0.8mg, Potassium: 60mg

Vitamins

Vitamin A: 90mcg, Vitamin B2 (Riboflavin): 0.1mg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

2 minutes

Overall

37 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Mixer bowl, Hook attachment

Appliances

Stand mixer, Waffle maker

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Everyday Treat, Weekend Breakfast, Street Food Snack

Origin

Source

Platform

instagram

Original Creator

@moelleusementbon

Origin

Cuisine

Belgian

Geographic

Belgium, Liège

Various

Aspect

Texture

Chewy, Fluffy, Sticky-crisp Exterior

Flavors

Sweet, Buttery, Caramelized Sugar

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

Freshly baked waffles : 1 day (room temperature,in an airtight container), Uncooked dough balls or baked waffles : up to 3 days (fridge,in an airtight container), Baked waffles : up to 2 months (freezer,wrapped individually in an airtight bag,reheat in a toaster or oven before serving)