Gaufres liégeoises

Liège waffles

Ingredients for a dozen waffles

  • 425 g of T65 wheat flour
  • 65 g of amber spent grain flour
  • 2 eggs
  • 22 g of fresh baker's yeast
  • 250 g of butter
  • 270 ml of semi-skimmed milk
  • 35 g of cane sugar
  • 160 g of pearl sugar
  • A teaspoon of salt

Preparation

  • Dissolve the yeast in some of the milk.
  • In a robot mix the flours with the sugar and the salt.
  • Add the eggs, yeast and the rest of the milk.
  • Knead for 5 minutes at slow speed.
  • Add the soft butter in pieces and knead for 10 minutes. All the butter should be incorporated.
  • Cover with a tea towel and let rise between 1h30 and 3h: the dough should double in volume.
  • Degas, add the pearl sugar to the dough and divide the dough balls into 80g balls.
  • Let the dough pieces rise for 30 minutes.
  • Heat your waffle iron and cook your waffles, about 3 minutes, turning the waffle iron halfway if possible.

Nutrition information

  • Source of fiber
  • Rich in calcium
  • Rich in phosphorus

Nutritional values ​​per 100g:

Energy (kcal/kJ)
Fat (g)
     of which AGS (g)
     of which AGMI (g)
     of which PUFA (g)
Carbohydrates (g)
     of which sugars (g)
Dietary fiber (g)
Protein (g)
Sodium (mg)
Salt (g)
346.7/1444.4
17.3
11.0
4.1
0.7
39.7
16.7
3.0
6.6
60.7
0.2
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