Melt the butter and let cool. Sift the flour into a large bowl. Dissolve the yeast in a cup of lukewarm milk. Make a dimple in the flour. Put in the beaten eggs and the dissolved yeast. Knead into a dough. Add the butter together with the granulated sugar and the vanilla sugar. Knead further. Add a pinch of salt. Knead for another 5 minutes until the dough forms a nice ball.

Liège waffles

pinch of salt 500 g of butter 75 g of fresh yeast milk 500 g of pearl sugar

The Liege waffle has as its typical characteristic rounded shape and the pearl sugar incorporated in the dough. It was originally fairground food, but has become a fixed value in our food culture.

ingredients - info 750 g pastry flour 3 eggs 25 g of granulated sugar bag of vanilla sugar

Now remove the dough from the bowl, make a well in the dough and add the pearl sugar. Knead the pearl sugar evenly through the dough. Divide the dough into balls. Put them on a plate and let them rise for 30 minutes under a towel. Fry them in a hot waffle iron in the usual way.

taste and tradition

the fiery passion

pinch of salt 500 g of butter 75 g of fresh yeast milk 500 g of pearl sugar

The Liege waffle has as its typical characteristic rounded shape and the pearl sugar incorporated in the dough. It was originally fairground food, but has become a fixed value in our food culture.