Gaufre de Liège

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a small bowl, combine the active dry yeast with the lukewarm whole milk and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy.

   Omtrent 10 min

   Kokkens tips: Ensure the milk is lukewarm, not hot, to activate the yeast properly.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt.

   Omtrent 1 min

3. 3

   Add the eggs and vanilla extract to the yeast mixture.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

   Omtrent 2 min

   Kokkens tips: A stand mixer with a dough hook can make this easier.

5. 5

   Gradually add the softened unsalted butter, piece by piece, mixing until it's fully incorporated and the dough is smooth and elastic.

   Omtrent 10 min

   Kokkens tips: This process can take 5-8 minutes of kneading in a stand mixer.

6. 6

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Omtrent 2 t

   Kokkens tips: A slightly warm oven (turned off) can be a good spot for rising.

7. 7

   Once risen, gently deflate the dough and fold in the Belgian pearl sugar until evenly distributed.

   Omtrent 2 min

   Kokkens tips: Avoid overmixing at this stage to keep the pearl sugar intact.

8. 8

   Divide the dough into 6-8 equal portions, depending on your desired waffle size.

   Omtrent 2 min

   Kokkens tips: You can weigh the dough for more consistent portion sizes.

9. 9

   Preheat your waffle iron according to the manufacturer's instructions.

   Omtrent 5 min

10. 10

    Place one portion of dough into the hot waffle iron, close the lid, and cook for 3-5 minutes, or until deeply golden brown and caramelized.

    Omtrent 20 min

    Kokkens tips: The pearl sugar will melt and caramelize, creating a delicious crunchy exterior.

11. 11

    Carefully remove the cooked waffle and repeat with the remaining dough portions.

    Kokkens tips: Be cautious as the waffles and iron will be hot.

12. 12

    Serve the Gaufre de Liège warm, optionally dusted with powdered sugar.