235 g of flour; 7 quail eggs; 3 tbs. of butter; 1 tsp. of each vanilla sugar and brown sugar; ⅓ tsp. of dry yeast; ¼ tsp. of salt
Belgian waffles (Liège Waffles, Gaufre de Liège)
Beat eggs with salt and vanilla sugar, pour the mixture into the sifted with dry yeast flour, pour ½ cup of warm water, whisk until homogeneous for 10 minutes. Cover dough in a bowl with foil and leave in a warm place for 1 hour. Pour in cooled melted butter and knead the dough in amixer on low speed, then on medium, and then on high. Allow to stand covered in a warm place for 30 minutes more. Stir in sugar, then divide the dough into 6 equal pieces (2.5 oz. or 70 g), roll into balls. Bake in a waffle iron for 4 minutes. Serve, sprinkled with powdered sugar, with fresh berries, ice cream or whipped cream.