Liege Waffles with Caramelized Pearl Sugar

What you need

• 500 g (17 1/2 oz) bread flour
• 7 g (2 1/4 tsp) active dry yeast
• 200 ml (3/4 cup + 1 tbsp) whole milk
• 50 g (1/4 cup + 1 tbsp) light brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 6 g (1 tsp) salt
• 200 g (7 oz) unsalted butter, softened, cut into small pieces
• 200 g (7 oz) pearl sugar

Method

Restated from the original video

1. 1

   Warm the milk to 40 °C (105 °F), just lukewarm to the touch. Stir in the yeast and let it sit for 5 min, until foamy.

2. 2

   In a stand mixer bowl, combine the flour, brown sugar and salt. Add the eggs, vanilla extract and the milk mixture.

3. 3

   Knead with the dough hook on medium speed for 8-10 min, until the dough is smooth and pulls away from the sides. It will be sticky.

4. 4

   Add the butter a few pieces at a time, kneading until each addition disappears. Knead 5 min more, until the dough is glossy and soft.

5. 5

   Cover and let rise in a warm spot for 1-1 1/2 hours, until doubled in size.

6. 6

   Press the air out of the dough, then knead in the pearl sugar briefly, just until it is spread through.

7. 7

   Divide into 10 pieces of about 125 g each and shape into balls. Cover the balls with a towel and let them rest for 10 min.

8. 8

   Heat the waffle iron to medium while the balls rest. A nonstick iron needs no grease, as the butter in the dough stops it sticking.

9. 9

   Put one ball in the center, close the iron and cook for 3-4 min, until deep golden and the sugar has caramelized. Lower the heat if the outside darkens before the inside is done.

10. 10

    Lift out with a fork or wooden tongs, since the sugar is very hot, and cool on a rack for 2 min. Repeat with the rest. Serve warm.

Imported from bakerbettie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.