Waffle-wise, Belgium is often best known for it's Brussels' waffles. However we do not limit ourselves to one kind. It must have been a true Burgundian who sat down one day and said to himself: there's not enough sugar in these waffles, and they lack adventure. And so he retreated into his workshop, spending all his time fine-tuning his mixture.
This must have been how it looked when the dough puncher stepped out from his dark workshop into the world, with the waffles in his hands wafting warm and welcoming whiffs. These are gaufres Liègeoises, or Luikse Wafels, and they were first made in Liège. If you like your waffles pre-sugared, then I suggest trying these out. You might taste a bit of Belgian history in there too.
Liège Waffles
Preparation time: 30 minutes
Cooking time: about 6 minutes per waffle
Serves: 16-18 waffles
Ingredients
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500 gr flour (all purpose)
300 gr pearl sugar
50 gr yeast (fresh)
215 gr butter (room temperature)
2 egg(s)
1,5 dl water (lukewarm)
70 gr sugar
a pinch of salt
4 cup(s) flour (all purpose)
10.6 oz. pearl sugar
1.7 oz. yeast (fresh)
1 cup(s) butter (room temperature)
2 egg(s)
5 fl. oz. water (lukewarm)
5/8 cup(s) sugar
a pinch of salt
Preparation
Dissolve the yeast in lukewarm water.
Add about half of the flour, the granulated sugar,
the eggs and 1 tablespoon of butter.
Mix until you get a solid dough.
Add the rest of the flour and a pinch of salt.
Put the remaining butter on top of the dough.
Set aside for 15 minutes.
Mix until you get a solid dough.
Add the pearl sugar and mix thoroughly.
Make small heaps of dough and set aside for 15 minutes before baking.