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Liège sugar waffles

Liège sugar waffles

60 ml whole milk
42 g fresh yeast or 21 g granulated yeast
390 g self-rising flour
30 g vanilla sugar
10 g granulated sugar
170 g (melted) butter
2 eggs
170 g pearl sugar
A pinch of salt

Dissolve the yeast in the milk. In another bowl, mix the flour, a pinch of salt, the vanilla sugar and the granulated sugar.

Stir these dry ingredients together well and then add the melted butter step by step. Pour the milk with yeast into the mixture and stir well. Add the eggs and knead the dough until it has an elastic texture.

Let the dough rise in a covered bowl for about 40 minutes. Mix the sugar pearls into the dough.

Make balls weighing approximately 60 g each. Place these balls on a baking tray and cover with a kitchen towel. Let the dough rise for another 20 minutes before baking.