Gaufres liegeoises
1 load
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flour |
| 2⅔ | ounce | Yeast |
| 2⅛ | cup | Warm milk and water, mixed |
| ¼ | cup | Fine sugar |
| 2 | Eggs | |
| 1 | pounds | Margarine |
| ¼ | cup | Honey |
| ⅓ | ounce | Salt |
| 1 | drop | Vanilla essence |
| ⅛ | ounce | Bicarboate of soda |
| 2½ | cup | Loaf sugar, broken |
Directions
Mix the yeast with 800 g of flour, the fine sugar, eggs and the milk and water. Leave to rise for 15 mins, then add the margarine, honey, 200 g flour, salt, vanilla and bicarbanate of soda. Mix to form a dough and leave to rise for 10 mins. Add the crushed loaf sugar, and divide into "patons" ( balls ), weighing from 90 to 140 g, depending on the size of the waffle iron. Cook in the greased iron.
Source: Cuisine Traditionnelle au pays de Liege. Editions Libro-Sciences