Liège waffles

The waffles

1. 1

   Prepare the yeast starter dough

   Dissolve the fresh yeast in the milk at room temperature. Add the caster sugar and eggs, followed by four fifths of the flour, or 800 g for 20 waffles. Mix until smooth.

   5 min
2. 2

   Let the first dough rise

   Cover the bowl and leave the dough to rise for 15 minutes at room temperature.

   15 min
3. 3

   Add the butter and flavourings

   Split the vanilla pods and scrape out the seeds. Add the softened butter cut into pieces, honey, remaining flour, salt, vanilla seeds and bicarbonate of soda to the dough. Knead until smooth and supple.

   10 min
4. 4

   Let the enriched dough rise

   Cover the bowl again and leave the dough to rise for 10 minutes.

   10 min
5. 5

   Add the pearl sugar and shape the dough portions

   Mix in the pearl sugar just enough to distribute it. Shape dough portions of approximately 140 g without overworking them.

   5 min
6. 6

   Let the dough portions rise and heat the waffle iron

   Cover the dough portions and leave to rise for 10 minutes. Meanwhile, preheat the waffle iron according to its instructions.

   10 min
7. 7

   Cook the waffles in batches

   Place a dough portion in the centre of each waffle mould and close the waffle iron. Allow approximately 5 minutes per batch, then extend as needed until the waffles are golden and cooked through. Place on a cooling rack and repeat with the remaining dough. To cook 20 large waffles with two moulds, allow approximately 50 minutes. The time varies with the appliance and the size of the dough portions.

   5 min