Instead of Sunday cakes today delicious yeast waffles: Gaufres de Liège - Liège waffles
It's Sunday and therefore cake day with Mrs. Nett.
I had already threatened threatened - I'm full in the backwash!
But not to completely confuse you: no, this is not a cake blog. It never becomes one either. For me, all this filigree just is not. And I lack patience and leisure.
Instead, at the moment I like to bake cakes. No opulent cakes, but simple, well-prepared cakes. With that certain something.
And that's exactly what I've been looking for for some time. And I do not mean Omi's little waffles with powdered sugar. As delicious as they are. I really like those thick, crunchy Liege waffles . Sugar waffles! When the sugar caramelizes so nicely and you bite on crunchy-crisp sugar pieces. That's so good!
So it was high time this kind of waffles to do it yourself. This is not in the little heart iron, I have to say that right in front. But you also need no special Liège iron, if there is such a thing at all.
I have been a long time a waffle iron for two thick waffles. The iron must be deeply and well coated. By the way, this waffle iron is this model from Tristar *
- the value for money is simply unbeatable. I've already made sandwiches with waffle patterns, everything works. And it's great for making Liege sugar waffles.
Actually, you also need Perlzucker for the Liège waffles - I've only been able to discover them here far and wide. It is a very rough hail sugar, which ensures that the sugar on the one hand caramelized, on the other hand still has bite. If anyone finds him - definitely use! If not - with normal hail sugar it works too. And at least there is that in any larger, well-stocked supermarket.
A recipe that has been on my wish list for some time now comes from Stefanie from the Hefe blog and more and has a few in the digital world Years on the hump.
I modified it a bit for my taste and bake it as I said in the above-mentioned waffle iron.
For portioning is best an ice cream scoop. I just use a "normal size" and take one "ball" of each dough. The dough portion is so between table tennis and golf ball.So I can also bake two waffles side by side at the same time.
In the unlikely event that waffles are left over, you can freeze them well too. You can either thaw them normally (but they will be a bit clunky for my taste) or toast them briefly in the toaster or oven.
Gaufres de Liège - Liège Waffles
for about 14-16 waffles
350 g flour
10 g of fresh yeast (= about 1/4 cubes)
25 g of sugar
1 Tl of homemade vanilla sugar
1 pinch of salt
150 g of soft butter
150 ml of lukewarm milk
150 g of hail sugar or even better: pearl sugar
slightly soft butter for the waffle iron
Put the flour in a mixing bowl or give the bowl of the food processor. Crumble the fresh yeast directly into the flour with your fingertips. Add sugar, vanilla sugar and a pinch of salt and stir briefly with a spoon.
The soft butter, the two eggs and the lukewarm Add the milk and knead everything with the dough hook of the hand mixer or the dough hook of the food processor to a smooth, not too dry yeast dough. I kneaded my machine for about 10 minutes.
Cover the dough bowl with a damp tea towel and leave the dough in a warm place for about 1-1.5 hours.
Den Add pearl or hail sugar to the dough and knead again briefly, but thoroughly.
Cover the dough again and let it rise again for 30-45 minutes.
Preheat the waffle iron to full temperature and soften it a bit Lubricate butter.
Switch the temperature back to medium heat (in my case about 3.5 out of 5) and remove portions with an ice cream scoop and place them centered on the plates of the iron. Bake the dough for about 3-4 minutes until the sugar is caramelized and the waffles are baked golden brown.
Caution, the waffles are extremely hot due to the caramelized sugar!
The waffles taste lukewarm at best.
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