Liège Waffles with Pearl Sugar

Method

1. 1
   • wheat flour300 g
   • dry yeast7 g
   • white sugar40 g
   • salt1 pinch
   • egg2
   • milk1¼ dl

   Mix the waffle dough — In a large bowl, whisk together the flour, dry yeast, sugar, and salt. Make a well in the centre and add the eggs and lukewarm milk. Mix until a soft, sticky dough forms.

2. 2
   • butter150 g
   • vanilla extract1 tsp

   Knead in butter and vanilla — Knead the dough by hand or with a mixer for about 8 minutes until smooth and elastic. Gradually work in the softened butter and vanilla extract, a little at a time, until fully incorporated and the dough is glossy.

   ⏱8 min
3. 3

   Let the dough rise — Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, until doubled in size.

   ⏱1 hr
4. 4
   • pearl sugar150 g

   Fold in the pearl sugar — Gently fold the pearl sugar into the risen dough, distributing it evenly without overworking the dough.

5. 5

   Divide and preheat the iron — Divide the dough into 6 equal balls. Preheat a waffle iron until hot, then place one dough ball in the centre of each waffle plate.

6. 6
   • pearl sugar150 g

   Cook until caramelised — Close the iron and cook each waffle for 3 to 4 minutes, until deeply golden and the pearl sugar has caramelised at the edges. Serve warm.

   ⏱4 min