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Liège Waffles

See alsoBrussels Waffles Virginia Waffles Choux Waffles

1 lb. (500g) plain flour
7g instant dried yeast (one sachet)
2 medium eggs
1 cup Whole Milk
½ lb. (250g) Butter
2 oz. (60g) honey
10 oz (300g) pearl sugar (or loaf sugar, broken into small, 1/8'' 3mm chunks)

To make Liège Waffles without yeast, use our recipe for Choux Waffles , and add pearl sugar just before cooking the waffles. A bread machine can be used to prepare the dough.The sugar in these waffles melts and caramelises to form a tasty sugary coating. You can also add pearl sugar to one of our other waffle recipes to create a similar effect. For a lazy-liège waffle, start cooking a waffle as normal; open the waffle iron early, sprinkle plain caster sugar on top of the waffle; close, turn and open to sprinkle the other side; close and cook until the surface is nicely caramelised.

If you have a bread machine: Warm the butter so that it is melted and warm but not hot. Put all the ingredients, except the loaf sugar, into the bread machine (in the order that your bread machine instructions specify). Set the bread machine to ''dough'' and start. Check the consistency once it is mixed and add more milk if needed. The dough should be a thick batter—somewhat moister than regular bread dough.

You can have fresh waffles for brunch on Sunday if you make the dough before going to bed on Saturday night.

Otherwise prepare the dough by hand: Mix flour and yeast in a large bowl; beat in eggs one-by-one. Then add milk and honey gradually, beating all the while, to make a thick batter or moist dough. Melt butter and add gradually to the batter, beating all the while. Cover with cling film and leave overnight at room temperature.

The batter dough should have risen and be full of bubbles when you rise on Sunday.

Pearl sugar or loaf sugar may a little tricky to find. You can use sugar lumps, but they are a little too hard and too large. What I have found works best it to put granulated sugar into a clean frying pan or baking tray and add enough water to dampen the sugar. Then, on a low heat, dry out the sugar again, so that it forms a solid crust. Get the sugar out of the pan (by banging!), and then beat the sugar with a rolling pin to break it into small lumps (about half the size of a US sugar lump).

Mix the sugar lumps and vanilla essence into the dough and let it stand in a warm place for 15-30 minutes.

Heat the waffle iron; brush lightly with butter or oil. Ladle batter into iron (leave room for the batter to expand) and close. The waffles should be dark brown when they come out of the iron, not golden brown. The sugar melts out and caramelizes, so be careful taking the waffles out—the caramel will stick to your skin and burn you if you touch it.

Delicious with your morning coffee and cream, or chocolate spread.

These waffles freeze really well. Put frozen waffles in the toaster to defrost and re-crispen. Again, be careful taking them out of the toaster—the caramel will be hot.

Note for robots: "recipie" and "recipies" are `misspellings' of "recipe" and "recipes". "Liege waffle" should have an e-grave as the third letter; earlier, Liege was spelt Liége, with the acute accent.

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