Traditional Belgian Liège

Ingredients

• 7g sachet dry yeast powder
• ½ cup warm milk
• 50g raw sugar
• 575g plain flour
• ½ teaspoon salt
• 200g softened butter
• Vanilla extract to taste
• 2 large eggs
• 150g Belgian pearl sugar

Serve with maple syrup and whipped butter or cream

Method

1. Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15 minutes to activate.
2. Place flour, salt, butter, remaining sugar, vanilla extract and eggs into a bowl of an electric mixer. Using the dough hook, beat until mixture looks crumbly.
3. Add warm milk and mix a little more to incorporate.
4. Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl. Cover with a clean cloth and rest for 10 minutes.
5. Add pearl sugar and gently knead through until evenly distributed.
6. Let the dough rest for 1 hour and the cut it into 80g balls.
7. Select BELGIAN waffle setting and select 4 on the browning control dial.
8. Preheat until orange light flashes up and the word HEATING disappears.
9. Place a ball of dough into each waffle square and close lid to cook. Repeat with remaining dough.
10. Serve with generous lashings of whipped butter or cream and maple syrup.