It’s been a while since I picked up my favorite Bork waffle iron (crossed out)! And why all? Because I suffered from the recipe for Liege waffles sent to me from Belgium. The recipe was sent by my friend Katya, her Belgian mother-in-law bakes such waffles, and Katya says that the deliciousness is mind-blowing.
Do you like Grilyazh candies? The ones with crunchy caramel inside? This means that you will also love the caramel Liege waffles that crunch on your teeth with pieces of sugar.
So why, you ask, did I suffer so much? Because Liege waffles require special pearl sugar, which is not found anywhere except in Belgium. I went to all the cool supermarkets, sniffed all the shelves with a variety of sugars - there was no pearl sugar, and that was it... And then - lo and behold! I came across, if not pearl sugar, but large crystals of brown sugar, produced by Mistral. It has recently appeared in all stores, so there is a chance to buy it.
What is the point of this pearl sugar? In these waffles, the sugar should harden like a caramel crust on the waffle and crunch on the teeth, that is, it should not dissolve in the dough. Therefore, this large-crystalline one was perfect! It doesn't dissolve anymore. But it seems to me that it doesn’t really melt. I looked on the Internet - a fellow cook who is hungry for Liege waffles is pounding lump sugar (not refined sugar) in a mortar. It is also dense and does not dissolve quickly.
There is an opinion that Liege waffles must be kneaded in advance and placed in the refrigerator overnight. Otherwise they don't have the same texture. I conducted an experiment. I baked waffles immediately and the next morning, and fed both versions to the child. The child was incredibly happy that there were waffles at all, but did not notice any difference between the evening and morning waffles. Me too, though. The good news is that Liege waffle batter keeps well in the refrigerator for up to five (!) days! We knead it once, then we feed the family for breakfast for five days. I think it's great.
So, for waffles we need:
70 g fresh yeast or 25 g dry
270 g warm milk
2 packets of vanilla sugar
a pinch of salt
400g very soft or semi-melted butter
500 g sugar crystals or large pieces
We dilute the yeast in warm milk, add vanilla sugar and let it ferment for 15-20 minutes. Add 250 g of flour and leave to rise for half an hour. The dough will double in size!
After this, add the slightly beaten eggs, then the butter, then the rest of the flour and salt, knead the dough thoroughly for about 20 minutes. If you have a planetary mixer, it will knead everything perfectly for you using the hook attachment. After the dough has been kneaded, add all the coarse sugar at once, mix it into the dough and let it rise again for half an hour or forty minutes. I used fresh yeast and my dough rose fantastically!
After this rise, the dough can be stored in the refrigerator. Now it is soft and buttery, but the next day it will be dense and easy to form into balls. But if you're impatient, you can bake it right away. For the Bork waffle iron, I took pieces of approximately 140 g (they are the size of a tennis ball). But a bork is a large waffle iron; if you have a smaller one, then 100 g of balls will be enough for you.
The waffles turn out dense, soft, cupcake-like, and don’t go stale for a long time. Quite sweet and crunchy on the teeth with sugar crystals. They are delicious served with whipped cream.
Previously, only kings ate waffles, and chefs kept their preparation a secret. I'm not a chef, and times have changed, so I'll give you all the recipes for making homemade Belgian waffles in an electric waffle iron. The appearance that is familiar to us, cells, or honeycombs, as they were called before, is far from the current one. It is believed that waffles were invented in Germany, where they were made from leftover dough.
Although from some sources it can be assumed that the neighbors of the European country are also laying claim to the palm.
Traditional varieties of waffles - Viennese, Czech and Belgian - are incredibly popular among gourmets, each of which has its own history. Despite the external similarity, the preparation of waffles in different countries has its differences. And even in the vastness of one country. Belgian, for example, are divided into Liege and Brussels, the recipes of which differ. By the way, the products come in different flavors.
Our housewives make delicious baked goods in gas waffle irons, and this was incredibly common in Soviet times. Then electric waffle irons appeared, the cooking process became noticeably easier and faster.
Belgian waffles in an electric waffle iron
Before offering you classic recipes for making Belgian waffles - from Liege and Brussels, I suggest you understand what the differences are.
Traditional varieties of Belgian waffles:
Belgian waffle iron cookies are a common concept for baked goods from this country. In turn, they are divided into Liege and Brussels.
Gaufre de Liège - Liege appeared back in the 18th century, when the Prince of Liege ordered the cook to bake a delicious bun. After some thought, the cook added pieces of sugar directly to the dough. The sugar caramelized inside the baked goods and everyone was delighted. They differ from Brussels ones by being sweeter, denser and have a pleasant crunch. Cinnamon and vanilla are often added to the recipe.
Waffles from Brussels are usually called real Belgian ones. They are more fragile, but soft, crispy and airy. They have a delicious golden crust. When serving, sprinkle with chocolate, powder, and pour over. It is advisable to enjoy them immediately, unlike the Liege version, intended for long-term storage.
By the way, it is Brussels waffles that have gained worldwide fame. During the 1958 World's Fair, Walter Kleiman wowed visitors with his strawberries and cream waffles. 4 years later he was invited to an exhibition in Seattle, and from then on the dessert began its victorious march around the world.
Helpful tips:
- Take your time, preheat the electric waffle iron well.
- If a recipe calls for a lot of oil, do not additionally grease the waffle iron.
How long does it take to bake waffles?
Thin waffles bake very quickly; for thick ones, no more than 5 minutes are enough. If you want to get completely thin waffles, so that they are translucent and have an appetizing crunch, pour in the dough and press the top part of the heated waffle iron harder. It's enough.
Recipe for crispy Liege waffles for an electric waffle iron
I suggest traditional recipe preparations. Perhaps, since the 18th century it has been somewhat modernized - before, live yeast was used, and the baking technology was different - in an electric waffle iron, but the principle remained the same, classic.
You will need:
- Flour – 400 gr.
- Dry yeast - a teaspoon.
- Egg – 2 pcs.
- Sugar – 170 gr.
- Milk – 170 ml.
- Vanillin - a small spoon.
- Salt – a pinch.
- Butter – 200 gr.
How to bake Liege waffles:
- Warm half the milk a little, add yeast, put in a warm place and wait ¼ hour.
- Beat the eggs into a bowl, add salt, and add the remaining milk. Beat until smooth.
- Combine softened butter and flour. Mash the mixture thoroughly.
- Add the fermented yeast milk, pour in the egg mixture and beat thoroughly with a mixer.
- The waffle batter will become soft and sticky to your hands. Cover it and let it stand for half an hour.
- Divide the dough into 12 pieces. Roll each one in sugar and bake in an electric waffle iron.
Recipe for Belgian waffles in an electric waffle iron
Waffles baked according to the classic Brussels recipe are thick and airy. They are eaten hot, although they are incredibly good cold. Especially if you add condensed milk, jam, whipped cream, ice cream, or any fruit to them. Nowadays they are prepared in an electric waffle iron, although they can also be made in the oven.
Required:
- Flour – 2 cups.
- Butter – 270 gr.
- Milk - a glass.
- Eggs – 4 pcs.
- Sunflower oil – 2 small spoons.
- Salt – ½ teaspoon.
- Baking powder – 1/3 small spoon.
- Sugar - to taste (those with a sweet tooth will need more, vary the amount when you start beating the eggs).
How to make delicious waffles:
- Melt the butter, cool slightly.
- While the oil is cooling, beat the eggs and salt. Add sugar and beat again until foamy. Pour in slightly warmed milk. Whisk again.
- Add hot oil, stir. Start adding flour in portions, mixing the dough thoroughly.
- Bake oval or round pancakes in an electric waffle iron.
Brussels waffles - recipe with kefir and yeast
The simplest recipe for delicious waffles is made with kefir, especially since the ingredients are almost always on hand. It turns out great with margarine, a naturally good margarine intended for baking.
Take:
- Flour – 350 gr.
- Kefir – 200 ml.
- Water – 120 ml.
- Sugar - a large spoon.
- Dry yeast – 7 gr.
- Butter (margarine) – 100 gr.
How to bake:
- Kefir must be heated - this is an important point in preparing waffles. Don’t get carried away with the process; the temperature is needed slightly above room temperature.
- Boil water, cool. Pour warm water over the yeast, add sugar, add a spoonful of flour, stir and set aside for a quarter of an hour.
- When the yeast begins to act, pour in kefir, slightly warmed and chopped butter. Add some salt.
- Add flour in portions, stirring well. The waffle batter will be medium thick, airy and fluffy.
- Leave the mixture to rise again. After 35-40 minutes, start baking. Cooking time in an electric waffle iron is 5 minutes. Do not overcook and serve hot.
Soft Belgian waffles with cottage cheese
They turn out tender, thick and soft, which can be filled with nothing, except perhaps adding condensed milk.
Take:
- Eggs – 3 pcs.
- Butter – 200 gr.
- Cottage cheese – 100 gr.
- Sugar – 3 large spoons.
- Salt – a pinch.
- Flour – 2.5 cups.
- Milk – 80 ml.
- Soda - a small spoon.
- Sunflower oil.
Step-by-step preparation:
- Beat eggs with sugar, adding a pinch of salt. Add cottage cheese and beat again. Pour in the milk and continue whisking.
- Melt the butter over low heat and cool until warm. Add to the dough.
- Suppress the soda, place it in a bowl and then slowly add the flour, stirring well each time.
- Bake pieces of dough in an electric waffle iron.
What is the difference between Viennese waffles and Belgian ones?
Unlike Belgian waffles, which are baked in oval, rectangular and round shapes, Viennese waffles are baked in flat sheets. Austrian ones are usually thin and perfectly crispy. The Belgian version is thicker and softer products.
Video recipe: Belgian waffles in an electric waffle iron, here you will see step by step preparation delicious dessert. May you always have delicious food!
Liege waffles are the oldest known Belgian waffles. They were invented already in the eighteenth century. The recipe for Liege waffles has the following two features: real Belgian Liege waffles are made from yeast dough with pieces of sugar, the so-called “sugar pearls,” mixed in there just before baking. Now they are produced specially, these are very large sugar granules of irregular shape. Its use allows you to achieve an interesting effect - Liege waffles are coated with a shell of caramel! In this regard, they are truly absolutely unique, and worth a try. However, we won’t go to Belgium to get them; we’ll make them at home. It's real. I won’t say it’s easy, but it’s really possible.
Knead the yeast in warm water, mix with a couple of spoons of flour and let a foam form.
Those who use vanilla cut the pod and extract the seeds. I try to make Liege waffles with ingredients that existed in the eighteenth century. Nowadays vanillin and vanilla extract are used more, but this makes the taste less subtle.
Knead the dough from the rest of the flour, foamed yeast starter, two eggs, vanilla, honey and sugar. The dough should form into a lump and stick well to the walls of the dish.
Melt the butter (4 minutes in the microwave on defrost mode).
Let the dough rest under the film for 1 hour.
Mix the butter into the dough in small portions until completely dissolved.
Let the dough rise under the film for at least 4 hours, or better yet, overnight.
Immediately before starting to bake the waffles, when the waffle iron is already warming up, mix granulated sugar into the dough.
Form 4 balls from the dough.
Bake waffles in a waffle iron at medium or high power with strong pressure at the very beginning. The time depends on the waffle iron (mine is about 3 minutes), but Liege waffles, in any case, should not be light, but brown. This is the caramel that stands out from the "sugar pearls". That shine that you see on the waffle is not fat, as one might assume, but it is also crispy! By the way, immediately after baking, be sure to fill the waffle iron with water while it’s hot, otherwise it will be difficult to clean later.
Liege waffles are my family's favorite waffles!
Heat half the milk /in the microwave or on the stove/. Add the yeast, cover and leave to rise for 10 minutes.
Break 2 eggs into the remaining milk, add salt, beat everything well with a whisk.
In a deep bowl, mash the flour together with the butter. Add regular sugar, milk with yeast and milk with eggs, mix well with a wooden spoon or mixer at low speed until a sticky dough forms. Cover and leave to rise for 30 minutes.
On a well-floured work surface, divide the dough into 12 pieces.
Roll each piece into a ball and roll in granulated sugar.
Bake in a preheated electric waffle iron for 1-2 minutes (I baked for 5 minutes).
Cool on a wire rack and you can enjoy freshly baked waffles with tea or milk. Bon appetit.
A little about Belgian waffles...
Belgian waffles became famous throughout the world after Expo 1958. There are two most popular types of Belgian waffles - Brussels and Liege. Liege waffles are hard, oval or round in shape, quite filling, with pieces of caramelized sugar inside (“sugar pearls”).
Brussels are softer and airier, rectangular in shape, served warm. Brussels waffles are usually served dusted with powdered sugar, whipped cream, a scoop of ice cream, chocolate or fruit, most notably strawberries or bananas.
Today I baked Liege waffles for the first time, everything turned out quite tasty and quick, and most importantly, my beloved liked it.
Next time I will make Brussels waffles.
Gaufres liegeoises /Liege waffles/
Gaufres bruxelloises /Brussels waffles/
Which are already on the site. Both waffles are Belgian, only Brussels (a favorite recipe from childhood!) - soft, tender, usually rectangular in shape; and Liege ones are round, with a caramel sugar crust.
It’s because of the peculiarities of the composition that I’ve been meaning to bake them for so long. The fact is that to prepare real Liege waffles you need a special sugar - “pearl”, in large balls, which is called sucre grain perlé. I haven't seen this one for sale. You shouldn’t try it with regular sugar, the result won’t be the same, and I didn’t really like the option of replacing sugar with crushed caramel suggested by some chefs. But finally a suitable recipe was found, for which I thank the reader of my site Anna, who suggested his address, and the author of the recipe anke_anke.
The pearl material used here is crushed refined sugar, which is much easier to implement!
The only difficulty is to get the hang of splitting the pieces evenly, but after 6-7 pieces, I got used to using a kitchen hatchet to split the pieces of refined sugar into almost equal halves, so you get cubes with a side of 1 cm. One piece weighs 2 g, so the recipe requires 50 pieces of refined sugar. True, the original contains 125 g of sugar, but the author uses 80 g. I chose the “middle” between these two options, taking 110 g of sugar and butter each.
The history of Liege waffles dates back to the 18th century. One of the most popular versions of their origin says that Gaufres de Liège was first prepared by the personal chef of the Prince of Liège, when His Highness wanted something new, sweet and tasty. The confectioner poured coarse sugar into the dough, and the prince, having tried the dessert with “sugar pearls” inside, was completely delighted. Let's try this original delicacy!
Glass with a volume of 200 g.
Ingredients:
For 6 pieces:
- 10 g fresh yeast;
- 2 teaspoons granulated sugar (10 g);
- 70 ml of warm milk (a little more than a third of a glass);
- 1 large egg;
- 1.5 teaspoons of honey;
- ¼ teaspoon cinnamon;
- On the tip of a teaspoon vanilla (or a bag of vanilla sugar);
- A pinch of salt;
- 250-260 g flour (2 cups flush with the edges);
- 110 g softened butter;
- 100 g crushed refined sugar.
How to bake:
Pour in milk heated to 36-37C (pleasantly warm) and stir.
Sift 2 heaped tablespoons of flour and mix again so that there are no lumps left.
Cover with a towel and place in a warm place for 25-30 minutes. I had a bowl on top of the stove while the bread was baking in the oven. Meanwhile, take the egg and butter out of the refrigerator and let them sit at room temperature.
After half an hour, add the egg and honey to the suitable dough. If it is very sugary, you can slightly heat it in a water bath. Mix.
Sift the flour in 2-3 additions, adding salt, vanillin and cinnamon.
After mixing, add softened butter to the dough and knead until smooth.
The dough turns out thick, but quite sticky, so I added flour a little at a time during the process so that it wouldn’t stick too much to my hands. After adding oil, the dough becomes fattier and kneading becomes easier. But here you don’t need to be particularly zealous, as when kneading bread dough: it’s enough to achieve homogeneity.
Finally, pour “sugar pearls” into the dough, which are square, like in Minecraft, and mix them in so that they are evenly distributed.
Place the dough in a bowl sprinkled with flour, sprinkle lightly on top, cover and refrigerate until morning.
In the morning, it's time to bake delicious waffles for breakfast! Lubricate the surfaces of the electric waffle iron for Belgian waffles with a thin layer of vegetable oil and set it to heat up.
First, following the author’s advice, I divided the dough into 6 parts, weighing approximately 100 g each. But in the process it turned out that such pieces are too big for waffles - it is difficult to press the lid of the waffle iron, and the waffles are not round, but almost rectangular, since the dough occupies almost the entire volume. Therefore, for the next portions, I divided the remaining dough into smaller balls, weighing 60-70 g, and in the end I got not 6 waffles, but 8.
After rolling the dough into balls, place them in a preheated electric waffle iron. Since the balls are not very convenient to press, first press them lightly with your hand to make flat cakes, and then carefully close the waffle iron.
Bake until golden brown. My waffle iron took 5 minutes, and about halfway through I turned the waffles with a fork, since they brown more intensely on one side than on the other. But these are the features of a waffle iron - I think you and yours will also be able to find a common language!
Contrary to fears, nothing stuck to the waffle iron, the sugar did not burn and did not melt the waffles to its surface - rosy, fragrant, they came off perfectly! I was terribly curious: would there be pieces of hard sugar in the dough? After biting into the warm waffle, I discovered that it was soft! With that wonderful caramel sugar crust - crispy, but thin and delicate!
But I advise you to wash the waffle iron as soon as it cools down to an acceptable state: otherwise, as it cools, the sugar remaining on its surface caramelizes and becomes ungnawable. If this happens, then carefully, so as not to wet the electrical parts, fill the working surfaces with water and wait until the sugar crust melts.
Serve Liege waffles with berries or whipped cream. They are very tasty just like that, with milk, cocoa or latte. Warm waffles are delicious due to their fragile sweet crust; when cooled, they become a little harder, but are still good.