Gaufres Liegeoises

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5 dl Warm milk; and water, mixed
3 g Bicarboate of soda
50 g Fine sugar
500 g Margarine
10 g Salt
2 Eggs
1 dr Vanilla essence
600 g Loaf sugar; broken
50 g Honey
1 kg Flour
75 g Yeast

Original recipe makes 1



Mix the yeast with 800 g of flour, the fine sugar, eggs and the milk and water. Leave to rise for 15 mins, then add the margarine, honey, 200 g 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, depending on the size of the waffle iron. Cook in the greased iron. NOTES : Source: Cuisine Traditionnelle au pays de Liege. Editions Libro-Sciences Recipe by: Cuisine Traditionnelle au pays de Liege. Posted to EAT-L Digest 15 Feb 97 by Anja Wolle on Feb 16, 1997.

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