Traditional liège waffles

Ingredients

For 12 waffles:

• 500 g flour
• 30 g sugar
• 15 g fresh yeast
• 2 eggs
• 220 ml milk
• 200 g butter
• 250 g pearl sugar

Materials

• Waffle maker
• Stand mixer or dough mixer

Preparation

• In the bowl of your mixer, put the flour, the yeast, the sugar, the eggs, and the milk. Knead for about 4 minutes.
• Cut the butter into pieces, and add it little by little while continuing to knead. Then knead at medium speed for about 10 minutes. The dough should come away from the sides. Refrigerate for 1.5 hours.
  
• Once the dough has risen, add the sugar pearls, and knead quickly to incorporate them into the dough.
  Prepare dough balls weighing 100 g.
• Grease your waffle maker and heat it up. Place a ball of dough on each side, then close the waffle maker, pressing down firmly.
  
• Cook for 4 minutes, then remove your waffles.
• And there you have it, your Liège waffles are ready!
  

Observations

My dough won't come away from the bowl: If it still hasn't come away after 10 minutes of kneading after the butter has been added, put the mixer bowl in the fridge. Leave it there for a good ten minutes, then start kneading again. The dough heats up easily, and kneading for too long tends to warm it up.
The flour: it should be type 45 flour or strong flour.

Questions

Photos of members who cooked this recipe