Liège waffles

Name: Liège waffles
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 g Butter; 1 Vanilla pod; 400 g Flour; 50 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 175 ml Milk; 1 cube (42 g) fresh yeast; 2 Eggs (Gr. M); 1 glass (720 ml) Sour cherries; 20 g Cornstarch; 1 package Vanilla sugar; 150 g + some granulated sugar; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 g Butter
1 Vanilla pod
400 g Flour
50 g + 2 tablespoons sugar
7-10 Tbsp Salt
175 ml Milk
1 cube (42 g) fresh yeast
2 Eggs (Gr. M)
1 glass (720 ml) Sour cherries
20 g Cornstarch
1 package Vanilla sugar
150 g + some granulated sugar
7-10 Tbsp Oil

Directions

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 1 pinch of salt in a large bowl.
2
Warm milk with vanilla pulp lukewarm. Remove from the heat, crumble yeast into it and dissolve it while stirring. Add yeast milk, eggs and butter to the flour mixture. Knead with the dough hooks of the mixer to a smooth dough.
3
Cover and leave to rise in a warm place for about 45 minutes.
4
For the compote, drain the cherries while collecting the juice. Fill up the cherry juice with water at 1⁄2 l Take off 5 tbsp. and stir with starch until smooth. Boil up the remaining liquid, 2 tbsp. sugar and 1 packet of vanilla sugar.
5
Stir in the mixed starch, bring to the boil and simmer for about 1 minute. Stir in cherries. Leave to cool.
6
Knead 150 g 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 one after the other. Clean the waffle iron from time to time, as the sugar crystals caramelise.
7
Sprinkle the waffles with a little sugar crystals. Add cherry compote.