Liège Waffles

Ingredients

• 1/2 cup whole milk, warmed
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 1/2 cups bread flour
• 1/2 tsp salt
• 3/4 cup butter, softened and cubed
• 1 1/4 cups Belgian pearl sugar

Before you cook

• Warm the milk until lukewarm.
• Soften the butter to room temperature and cut it into cubes.

Steps

1. Stir the yeast and sugar into the warm milk and let it sit for 10 minutes until foaming.
2. Whisk in the eggs and vanilla.
3. Add the flour and salt and mix with a dough hook until a shaggy dough forms.
4. Knead on low speed for 8 minutes until smooth and elastic.
5. Add the softened butter a few cubes at a time, kneading until fully incorporated and the dough is soft and glossy.
6. Cover the bowl and let the dough rise in a warm place for 2 hours until doubled.
7. Fold the pearl sugar into the dough gently, distributing it evenly without overworking the dough.
8. Divide the dough into 8 equal balls and place them on a tray.
9. Cover and let rest for 20 minutes.
10. Preheat a waffle iron to medium-high heat.
11. Place one dough ball in the center of the iron and close the lid.
12. Cook for 4 to 5 minutes until deeply golden and the sugar has caramelized on the outside, watching closely since the sugar burns easily.
13. Transfer to a rack and repeat with the remaining dough balls.
14. Serve warm, plain or with a light dusting of powdered sugar.