Liège waffles: the best recipe
Difficulty: Easy
Preparation: 20 min
Cooking: 20 min
Total time: 1 h 40 min

INGREDIENTS
– 375 g Flour
– 22 cl Warm milk
– 1 sachet Briochin yeast
– 2 Eggs
– 1 sachet Vanilla sugar
– 150 g Butter
– 100 g Pearl sugar
– 1 pinch Salt

PREPARATION
Mix the flour with the vanilla sugar and a pinch of salt, make a fountain and break the eggs in the centre. Mix the sachet of yeast with the lukewarm milk and add it to the flour-sugar-egg mixture. Mix well using a tablespoon or spatula: the dough should be quite compact. Leave to rest for 30 minutes at room heat and away from drafts.
Then add the melted butter and the pearl sugar, mix well so that the two ingredients are well incorporated. The dough will relax a little. Allow to sit for at least 20-30 minutes before using or longer. (For my part, I let it rest for 1 hour 30 minutes and it was perfect.)

To finish:
Place a good tablespoon of batter in the center of the very hot plates and let cook. Watch the cooking because it is quite fast. The waffles are cooked as soon as they are golden brown