Liège waffles

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Cut the vanilla pod lengthwise and scrape out the pulp. Mix flour, 50 g sugar and salt in a large bowl

2. 2

   Warm the milk lukewarm. Take it off the stove, crumble yeast into it and dissolve it while stirring. Add the milk-yeast mixture, eggs and butter to the flour mixture and knead into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 50 minutes.

3. 3

   Drain the cherries in a sieve, collecting the juice. Fill up the cherry juice with water to 1/2 litre. Take off 5 tablespoons and stir with starch until smooth. Bring the remaining liquid, 1 packet of vanillin sugar and 25 g sugar to the boil. Stir in the starch, bring to the boil and simmer for about 1 minute. Stir in cherries. Pour into a bowl and let cool

4. 4

   Knead granulated sugar into the yeast dough. Preheat a rectangular waffle iron and spread thinly with oil. Bake approx. 12 golden brown waffles from 2 tbsp. of dough at medium heat. Clean the waffle iron from time to time, as the sugar crystals caramelise. Sprinkle the waffles with some sugar crystals if necessary. Add the stewed cherries

5. 5

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
330 kcal

CARBS
56 g

FATS
9 g

PROTEINS
6 g