Waffles from Liège (Gaufres Liègeoises )

1 kg – 2,2 lb flour
75 g – 2,6 oz. yeast
5 dl – 2 cups warm milk and water, mixed
50 g – 1,75 oz. fine sugar
2 eggs
500 g – 1,1 lb butter
50 g – 1,75 oz. honey
10 g – 0,35 oz. salt
1 drop vanilla essence
3 g – 0,1 oz. bicarboate of soda
600 g – 21 oz. loaf sugar, broken

Preparation:
Mix the yeast with 800 g (28 oz.) of flour, the fine sugar, eggs and the milk and water. Leave to rise for 15 minutes, then add the butter, honey, the rest of the flour, salt, vanilla and bicarbanate of soda.

Mix to form a dough and leave to rise for 10 mins. Add the crushed loaf sugar, and divide into “patons” ( balls ), weighing from 90 to 140 g (3 to 5 oz.), depending on the size of the waffle iron.

Remarks: Yield depends on the waffle iron.

Source: Cuisine Traditionnelle au pays de Liège.