Smaller than its counterpart in Brussels, the Liège waffle has this particularity of hiding small grains of pearl sugar in its soft but denser dough: it would have been invented in the 18th century by the cook of the Prince of Liège who imagined a dough brioche sprinkled with pearl sugar grains heated between plates, a delight!
750 g flour
270 g warm milk
7 g yeast
10 g salt
400 g soft butter
3 whole eggs + 2 yolks
1 sachet of vanilla sugar
500 g pearl sugar
Preheat waffle iron according to manufacturer's instructions.
Dilute the yeast in the warm milk.
Prepare the waffle dough by mixing the flour, eggs, salt, vanilla sugar and the diluted yeast.
Let it rise during 30 and 45 min in a warm place.
Gently whisk in the butter and the pearl sugar.
Put aside for at least 30 min. Prepare dough pieces of 100 g.
Ladle batter into waffle iron and cook until lightly browned and crispy.
Waffles are incredibly versatile and accommodating to so many different toppings.