Belgian Liège Waffle

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

250 ml milk

8 g active or instant yeast

500 g flour (T55 or T45)

35g brown sugar

3 tsp natural vanilla extract

2 pinches of salt

2 eggs

150 g softened sweet butter

160g pearl sugar

Directions

Warm the milk in a bowl. Add the yeast, cover and let stand 10 minutes to activate (if using instant yeast, you can skip this step)

In the bowl of the food processor (or large container), mix the flour, brown sugar and salt. Then add the eggs, vanilla and milk/yeast mixture.

Knead for 5 minutes at low speed. Incorporate the soft butter into pieces then knead again for 10 minutes at low speed.

Cover the container with a tea towel and place in a warm place. It is also possible to leaven in an oven heated to 30°. Let the dough rise for 1h30, it should double in volume.

Punch the dough and fold it a few times

You can keep going from here, or leave in fridge overnight here. If doing the fridge, take it out ~2 hours before using it so it can come to room temp.

Mix in pearl sugar. Pour a little, fold the dough, and repeate until it is all mixed in.

Form small dough pieces of 100g each, slightly rounded.

Heat the waffle iron on level 3 and cook for 3 minutes. For a puffier waffle, don't flip the iron, just lightly close it.

Notes

The original recipie calls for 250 grams of butter, but it seemed like too much for the dough to handle so I cut it down and it turned out well