Waffles when we're cooking Belgium is a little predictable right? At least we didn't cook Belgian waffles, these are from Belgium but they're not the waffles that most are familiar with.
Hunting waffles, or liege waffles as they're also known are chewier, denser and sweeter than their Belgian cousins. Made with a yeasted dough and packed with pearl sugar they taste damn fine with cream, nutella and strawberries.
Pearl sugar, also known as nib sugar has grains of similar size to rock salt, but they're sweet ...obviously. And crunchy ...deliciously so. It can be difficult to find locally and it is unlikely that you will find it at your supermarket, but it's easy as pie to find them online. We got ours from Amazon.
- 8g dried yeast
- 180ml luke warm milk
- 2 tbsp caster sugar
- 2 large eggs
- 140g butter melted and cooled to room temperature
- 300g plain flour
- Pinch of salt
- 150g pearl (nib) sugar
- Waffle machine
- Strawberries, cream, nutella, mint leaves, sprinkles
NUTRITIONAL CONTENT PER PORTION
- Calories | 498
- Fat | 21.6g
Serves | 6
Prep Time | 10 minutes, plus 1 hour 40 minutes and overnight proofing
Cooking Time | Approximately 3-4 minutes
- In a jug, stir together the yeast, warm milk and 1 tablespoon of the caster sugar. Cover and leave to rise in a warm draft-free spot for ten minutes.
- Whisk the eggs and melted (and cooled) butter into the yeast/milk mix.
- In a large bowl stir together the flour and salt.
- Make a well in the centre and pour in the wet ingredients, stirring as you go. You should have a thick and sticky batter. Cover and leave to rise for 1.5 hours.
- Stir in the final 1 tablespoon of sugar and beat the mixture with a wooden spoon until you have knocked out most of the air. Cover with clingfilm and refrigerate overnight.
- Gently stir in the pearl/nib sugar, and divide the dough into portions in accordance with the size of your waffle maker Roll each into a ball, cover and leave on the counter for 30 minutes.
- Cook in your waffle maker in accordance with your manufacturers guielines.