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

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