Льежские вафли

Ингредиенты

Инструкции

1. Make 150 ml water lukewarm in a pot on the fire and beat in the fresh yeast with a whisk. Make sure the water stays lukewarm (feel with your fingers) and not warm, otherwise the yeast will die. Keep beating well with the whisk.

2. Put 300 grams of flour in a bowl and add the 70 grams of sugar, the eggs and 15 grams of butter. Then pour in lukewarm yeast water.

3. Stir everything with the whisk to a cohesive mass. This will be the fermenting "dough" that will rise slowly so that you get a cohesive, light dough.

4. Before rising, add the remaining 200 grams of flour, a pinch of salt and the remaining 200 grams of butter.

5. Let rise for 15 minutes.

6. Work all the dough together in the bowl by hand. If necessary, add an extra bit of flour and knead until the dough no longer sticks to your fingers.

7. Sprinkle some flour on a work surface and continue to knead by hand.

8. Roll the dough and squeeze out a round.

9. Then put the pearl sugar on top, push in the dough and roll the dough into a sausage.

10. Cut into pieces of 100 grams and round each piece.

11. Allow the balls to rest for 15 minutes under a wet towel until they have risen well.