Authentic Liège Waffles
1 hour, 20 minutes
3 hours, 20 minutes (minimum)
150 ml milk at room temperature (use almond milk if lactose intolerant) 2 tsp dry yeast 500 g all-purpose flour 80 g powdered sugar 2 eggs 190 g butter at room temperature 100 g Anthony’s Goods Belgian Pearl Sugar
In a large bowl, dilute the yeast in the milk and mix in the eggs, sugar, half of the flour (250 grams) and 15 grams of butter. Stir well until smooth. Add the remaining flour and butter on top of the mixture. Cover and let rest for 30 minutes. After 30 minutes, mix in the flour and butter and knead everything together. Leave in the fridge for 2 hours or overnight. When you’re ready, place the dough on a large, floured surface and roll it out into a square. Sprinkle the pearl sugar evenly all over and roll it into a log. Cut the log into 12 even pieces and heat your waffle iron to high. Grease the iron with a little butter (or coconut oil), place each dough ball in the center and press down to close. Remove the waffle when the top and bottom are well browned and caramelized.