Gastroback 42421 Bedienungsanleitung Seite 73

TRADITIONAL BELGIAN LIÈGE
Ingredients
• 200 g softened butter
• 2 large eggs
• 50 g raw sugar
• 150 g Belgian pearl sugar
• 120 ml warm milk
• 575 g plain flour
• Vanilla extract to taste
• 7 g sachet dry yeast powder
• ½ teaspoon salt
Serve with maple syrup and whipped
butter or cream
SERVES PREPARATION
16 20
WAFFLES MINUTES
Method
1. Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15
minutes to activate.
2. Place flour, salt, butter, remaining sugar, vanilla extract and eggs into a bowl of an elec-
tric mixer. Using the dough hook, beat until mixture looks crumbly.
3. Add warm milk and mix a little more to incorporate.
4. Add activated yeast mixture and mix until dough doesn't stick to the sides of the bowl.
Cover with a clean cloth and rest for 10 minutes.
5. Add pearl sugar and gently knead through until evenly distributed.
6. Let the dough rest for 1 hour and cut it into 80g balls.
7. Select BELGIAN waffle setting and select 4 on the browning control dial.
8. Preheat until orange light flashes up and the words HEATING disappear.
9. Place a ball of dough into each waffle square and close lid to cook. Repeat with remaining
dough.
10. Serve with generous lashings of whipped butter or cream and maple syrup.
COOK
20
MINUTES
73