Waffles from Liege
From: Paulette, Saint-Leonard
Servings: 4
IngredientsPreparation
  • 1 pack active dry yeast
  • 1/3 cup [80 mL] lukewarm water
  • 1 tablespoon [15 g] sugar
  • Pinch of salt
  • 2 cups [280 g] flour
  • 3 eggs
  • 1 cup [250 mL] lard
  • 1 cup [250 mL] perl sugar
  • Butter
  • Mix together dry yeast, lukewarm water, sugar and salt; leave to rest for 15 minutes.
  • Sift flour into a large bowl.
  • Make a well, pour in yeast mixture and knead, adding eggs, one at a time, and lard, a little at a time.
  • Leave dough to rest in bowl, away from drafts, until doubled in volume.
  • Delicately mix in perl sugar.
  • Leave to rest for 10 minutes more.
  • Meanwhile, heat a waffle iron.
  • Lightly butter waffle iron [for the first waffle only].
  • Pour in approximately 3 tablespoons [45 mL] dough at a time.
  • Cook for 3 to 4 minutes, until waffles just start to brown on top.
  • Serve hot or cold.