Liège Mini Waffles

Ingredients

0 of 10 out on the counter

• 500 g bread flour (4 cups, spooned and levelled)
• 14 g instant or active dry yeast (2 packets)
• 160 ml warm water or lactose-free milk (⅔ cup)
• 4 eggs
• 2 tbsp light brown sugar
• 2 tsp vanilla
• 1 tsp salt
• 226 g unsalted butter, soft (2 sticks)
• 200 g Belgian pearl sugar (about 1 cup)
• Oil spray for the waffle maker

All set! Everything is out. Time to bake.

Method

1. 1Mix the flour, yeast, liquid, eggs, brown sugar, vanilla and salt into a sticky, shaggy dough. Cover.
2. 2Let it rise 45–60 minutes, until about doubled. At altitude yeast runs fast: go by size, not the clock.
3. 3Knead in the soft butter a few pieces at a time. It looks greasy and broken, then comes together. Cover.
4. 4Second rise, 30 minutes.
5. 5Fold in the pearl sugar last so the pieces stay whole, then portion about 24 balls of 55 g.
6. 6Heat a mini waffle maker, wipe the wells with oil, and cook one ball per well. Check at 2 minutes and pull at deep gold with amber spots, before any sugar turns black.
7. 7Lift them out with a fork (the melted sugar burns), scrape the plates between rounds, and cool on a rack. They crisp as they cool.