Gaufre De Liege Recipe

Looking for an easy Gaufre de liege recipe? Learn how to make Gaufre de liege using healthy ingredients.


Submitted by nachtstuck

Makes 12 servings



belgian waffles- liege circular style, plain

Recipe Ingredients for Gaufre de liege

6 tablespoons milk
1/2 teaspoons granulated sugar 

2 teaspoons instant yeast
230 grams bread flour
1 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoons salt
1 medium egg
1 egg yolk
4 oz unsalted butter
140 grams turbinado sugar, or pearl sugar
1 Cooking spray

Recipe Directions for Gaufre de liege

  1. Dissolve the sugar in the warm milk; then add the yeast. Make sure that the milk is not too hot, lest it kill the yeast instead of promoting its growth. Place a plate or some kind of cover on top of the bowl with the milk, sugar and yeast. Set aside for about five minutes. When you check on it, the yeast should have bubbled up, looking light brown and spongy.

  2. Meanwhile, mix the sifted bread flour with the cinnamon, vanilla extract, and salt in the bowl of a stand mixer. Pour in the yeast mixture; then add the whole egg and egg yolk. Mix on medium speed until it is fully combined. The dough will be yellow and stiff, yielding only slightly to a poke.

  3. Cover the mixing bowl with plastic wrap and let the dough rest in a warm place for about thirty minutes.

  4. Beat in the butter piece by piece; you do not have to wait for the prior piece to be fully incorporated before adding the next. When the dough has incorporated about half of the butter, the mixture will be like a very thick, somewhat broken-up paste. If you keep engaging the mixer on medium-high speed, the dough will eventually become a cohesive whole, looking smoother and more feeling more elastic. Scrape the sides of the bowl if needed.

  5. Kneading very gently, incorporate the sugar crystals just enough to get them evenly distributed. Work quickly so as not to soften the buttery dough too much.

  6. Divide the dough into a dozen equal pieces, gently forming them into balls.

  7. Place the balls of dough on a cutting board in a warmish place for fifteen minutes or so. During the last two minutes of this resting time, preheat your waffle iron until it is very warm, but not hot.

  8. Spray the griddles with cooking oil. Place each ball of dough in a whole square or section of the waffle iron. Like regular waffle batter, the dough will start to puff up. Cook the waffles until the surface is golden to dark brown. Be sure that the waffle iron you are using is appropriately deep, or else the interior of the waffle will not be cooked through. If you are using a vintage stovetop waffle iron, flip the iron every thirty to forty seconds, lifting the iron to check the rate of browning. The browning should be gradual to allow the interior to fully develop.

  9. Set the waffles on a cooling rack as they come out of the iron to promote a crispy exterior. Serve immediately with a sprinkling of powdered sugar.

  10. Any leftover waffles, if they are not dark brown, can be carefully re-cooked in a toaster for approximately thirty to sixty seconds. Leftover waffles may also be kept in an airtight container between sheets of parchment paper, for up to three days.

Categories

Dessert, Snacks

Nutrition Facts
Serving Size 55.1g
Amount Per Serving
Calories
187
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
54mg
18%
Sodium
161mg
7%
Potassium
56mg
2%
Total Carbohydrates
23.4g
8%
Dietary Fiber
0.8g
3%
Sugars
0.8g
Protein
3.3g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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