Liège waffles
- Vegetarian
Derived from ingredients – check the package label.
- Good for a snack
Less suited for breakfast.
Dense Liège waffles made from a buttery brioche-style yeast dough with pearl sugar that caramelises on the surface in the waffle iron; 14 pieces.
14 servingsFinal yield 1,178 g
Ingredients
- 150 gMilk, whole, 3.25% milkfat, with added vitamin D
- 10 gLeavening agents, yeast, baker's, active dry
- 30 gSugars, granulated
- 500 gWheat flour, white, all-purpose, unenriched
- 100 gEgg, whole, raw, fresh
- 3 gSalt, table
- 5 gVanilla extract, imitation, no alcohol
- 250 gButter, without salt
- 250 gSugars, granulated
- 5 gButter, without salt editorial addition
Method
- Stir 10 g dried yeast and 30 g sugar into 150 g lukewarm milk and leave for 5 minutes.
- Add 500 g flour, 2 eggs (100 g), 3 g salt and 5 g vanilla flavouring and knead until smooth. Then work in 250 g softened butter piece by piece until the dough is glossy and sticky.
- Cover and leave to rise for 60 minutes.
- Briefly work 250 g pearl sugar into the dough and divide it into 14 pieces of about 90 g.
- Rest for 15 minutes.
- Heat the waffle iron to about 180 °C, grease with 5 g butter and bake the waffles two at a time for about 4 minutes until the sugar caramelises golden. Scrape off stuck sugar between batches.
- Let cool for 5 minutes before serving; the caramel is very hot.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 5,001.8 kcal
- Protein
- 75.1 g
- Fat
- 226.9 g
- Total carbohydrate (by difference)
- 674.4 g
- Total dietary fibre (USDA)
- 16.2 g
- Saturated fatty acids
- 135.5 g
- Sodium
- 1,415.3 mg
- Salt (sodium × 2.5)
- 3.5 g
Per serving
- Energy
- 357.3 kcal
- Protein
- 5.4 g
- Fat
- 16.2 g
- Total carbohydrate (by difference)
- 48.2 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 9.7 g
- Sodium
- 101.1 mg
- Salt (sodium × 2.5)
- 0.25 g
Per 100 g of finished food
- Energy
- 424.6 kcal
- Protein
- 6.4 g
- Fat
- 19.3 g
- Total carbohydrate (by difference)
- 57.3 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 11.5 g
- Sodium
- 120.1 mg
- Salt (sodium × 2.5)
- 0.3 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal