Gastroback 42421 User Manual - Page 31

Traditional Belgian Liège serves 16 waffles preparation 20 minutes cook 20 minutes Ingredients • 200 g softened butter • 2 large eggs • 200 g weiche Butter • 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 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 electric 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 the 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. 67