Liège Waffle

Ingredients

• 250 g All Purpose Flour
• 120 ml Whole Milk
• 1 tsp Active Dry Yeast
• 1 pcs Egg
• 125 g Unsalted Butter
• 1 tsp Vanilla Extract
• 0.5 tsp Kosher Salt
• 0.25 tsp Ground Cinnamon
• 100 g Pearl Sugar

Method

1. Warm {whole_milk} in a small saucepan over low heat until just lukewarm, then whisk in {active_dry_yeast} and let it stand until foamy and fragrant so the dough rises evenly.
2. In a large bowl, combine {all_purpose_flour}, {kosher_salt}, and {ground_cinnamon}. Add {egg}, {vanilla_extract}, and the foamy {active_dry_yeast} mixture, then mix until a shaggy dough forms. Knead in softened {unsalted_butter} a little at a time until the dough is smooth, glossy, and tacky.
3. Cover the dough and let it rise in a warm spot until puffed and airy, with a soft springy feel when pressed lightly.
4. Punch down the risen dough, then fold in {pearl_sugar} gently so it stays in distinct nuggets that will caramelise instead of dissolving.
5. Heat a waffle iron to medium-high. Divide the sugared dough and cook until deeply golden, crisp at the edges, and smelling buttery and caramelised. Adjust heat as needed so {pearl_sugar} melts and bronzes without scorching.