Liège Waffles (Gaufres de Liège)

Sastojci

• All-purpose flour300g
• Active dry yeast7g
• Warm milk120ml
• Eggs1
• Unsalted butter, softened150g
• Pearl sugar (sucre perlé)100g
• Salt1/4 tsp
• Cinnamon (optional)1/2 tsp
• Powdered sugar, for dusting (optional)to taste

Koraci

1. 1

   Activate yeast: In a small bowl, combine warm milk and 1 tsp of pearl sugar (or granulated). Sprinkle yeast over the top and let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, combine flour and salt. Add the foamy yeast mixture, egg, and optional cinnamon. Mix until a dough forms.

3. 3

   Gradually add the softened butter, a tablespoon at a time, kneading until fully incorporated and the dough is smooth and elastic.

4. 4

   Cover the bowl and let the dough rise in a warm place for about 45 minutes to 1 hour.

5. 5

   Gently fold in the pearl sugar. Be careful not to crush the sugar pearls.

6. 6

   Preheat your waffle iron (preferably a thicker Belgian style) to medium-high heat.

7. 7

   Grease the waffle iron. Form dough into balls and place one ball onto the hot iron. Cook for 3-5 minutes, or until deeply golden brown and caramelized. The pearl sugar will melt and create a crunchy exterior.

8. 8

   Repeat with the remaining dough.

9. 9

   Serve warm, optionally dusted with powdered sugar.