Crispy & Soft Liège Waffle
2 hrs 5 minMakes 12 waffles
Belgian yeast waffles with pearl sugar, crispy outside and soft inside, made with a rich butter dough.
| prepHeat waffle iron to thermostat 6–7 (or medium-high) | ||||||||
| 250 ml milk | Warm milk, add yeast, let stand 10 min | Mix flour, sugar, salt, eggs, vanilla & yeast milk | Knead 5 min, add butter, knead 10 min low speed | Rise 1 hr 30 min in warm place, double in volume | Degas dough, fold in pearl sugar | Form 100 g dough pieces, slightly rounded | Cook 2 min 20 sec, flip, cook 2 min 20 sec until caramelized | Cool on wire rack, repeat with remaining dough |
| 8 g dry baker's yeast | ||||||||
| 500 g flour (T55 or T45) | ||||||||
| 35 g brown sugar | ||||||||
| 2 pinches of salt | ||||||||
| 2 eggs | ||||||||
| 3 tsp natural vanilla extract | ||||||||
| 250 g softened sweet butter | ||||||||
| 160 g pearl sugar | ||||||||
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