Belgian classics
Liège Waffles, exactly as your grandmother made them
One ingredient changes. Nothing else.
The recipe every Belgian home knows. Butter, yeast, flour, eggs, pearl sugar. Swap the sugar for Zùsto one-for-one. The caramelised crust, the pull-apart middle, the sunday-morning smell: all of it, kept.
Ingredients
Serves 6 waffles- 250 gstrong bread flour
- 125 gbutter, softened
- 2eggs, room temperature
- 1 sachetinstant yeast
- 150 gZùsto Sugar Substitute (pearl-crushed)
- 60 mlwarm milk
- 1 pinchsea salt
- to serveZùsto Crema, warm
Pearl sugar becomes pearl-crushed Zùsto, gram for gram. The caramelised crust behaves the same way.
Allergens: gluten, milk, egg.
Equipment: waffle iron, dough hook or strong hands.
Method
- 01
Warm the milk to lukewarm. Whisk in the yeast and let sit for five minutes until foamy.
- 02
In a large bowl, combine flour and salt. Make a well in the centre and add eggs, the yeast mixture, and softened butter.
- 03
Knead by hand or with a dough hook for eight minutes until glossy and elastic.
- 04
Cover and let rise in a warm spot for one hour, until doubled.
- 05
Knock the dough back and fold in the Zùsto pearls. Divide into six balls.
- 06
Cook one at a time in a hot waffle iron for three to four minutes, until deep gold and caramelised at the edges.
- 07
Serve immediately with warmed Zùsto Crema and a dusting of Zùsto powder.
