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1
Mix and Knead the Dough
15 Mins
Room temperature, about 20°C (68°F)
Warm the milk to about 35°C (95°F) and crumble the fresh yeast into it with a teaspoon of the sugar. Leave for 5 minutes until it turns foamy. Sift the flour and salt into a large bowl, make a well, and add the beaten egg, melted butter, vanilla and the yeasty milk. Stir to a rough dough, then knead on a lightly floured surface for 8 minutes until smooth, soft and slightly tacky.
Knead until the dough stops sticking to your hands — under-kneaded dough bakes dense.
Done when: The dough is smooth, soft and springs back when poked.
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2
Let the Dough Rise
60 Mins
Warm place, about 25°C (77°F)
Shape the dough into a ball, put it in a lightly oiled bowl and cover with a clean cloth. Leave in a warm place for 60 minutes, until it has doubled in size. While it rises, make the syrup so it is ready when the waffles come off the iron.
A switched-off oven with the light on is a perfect warm spot for rising dough.
Done when: The dough has doubled in size and holds the dent of a fingertip.
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3
Make the Orange-Blossom Syrup
10 Mins
Medium heat, about 160°C (320°F)
Put the Liège pear syrup, sugar and butter in a small pan over medium heat. Stir until the sugar has dissolved and the mixture is smooth and glossy, then take it off the heat and stir in the orange blossom water. Keep it warm — it should flow like thick honey, not set like toffee.
Do not let the syrup boil hard or it will go brittle when it cools.
Done when: The syrup is smooth, glossy and pourable, smelling of orange blossom.
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4
Heat the Waffle Iron
5 Mins
190°C (375°F)
Heat a thin waffle iron — a stroopwafel iron if you have one — to 190°C (375°F) and brush the plates lightly with butter. Divide the risen dough into 12 equal pieces and roll each into a small ball.
Keep the dough balls covered with a cloth while you work so they do not dry out.
Done when: The iron is hot and lightly greased, and the dough is divided into 12 balls.
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5
Bake the Thin Waffles
10 Mins
190°C (375°F)
Place one ball of dough in the centre of the hot iron, close the lid and press gently. Bake for 1–2 minutes until deep golden and crisp, with a clear grid pattern. Lift out with tongs and repeat with the rest, keeping the finished waffles in a single layer on a rack.
Do not open the iron in the first minute — the waffle sets and crisps in that time.
Done when: The waffles are thin, deep gold and crisp at the edges.
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6
Split, Fill and Coat
10 Mins
Warm, about 60°C (140°F)
While each waffle is still warm, split it in half horizontally with a sharp knife, spread the lower half generously with warm syrup and press the top half back on. Brush the outside with a little more warm syrup so it turns glossy. Serve warm, two to a plate.
Split them hot — a cold waffle cracks instead of splitting cleanly.
Done when: The waffles are filled with a thin layer of warm syrup and glossy on the outside.
auto_awesome Finishing Touches & Plating
Serve the lacquemants warm, two to a plate, while the syrup is still soft and glossy. They are at their best in the first hour — after that the waffles soften, which is still good, just less crisp.
Belgium
1h
