Belgian Liège

Instructions

• 1

  Combine the yeast, 1 teaspoon of the superfine sugar and warm milk in a small bowl. Stand for 10 minutes until mixture is frothy.

• 2

  Put the flour, salt, butter, vanilla, egg and remaining superfine sugar in the bowl of a stand mixer. Using the dough hook, beat until mixture looks crumbly.

• 3

  Add the yeast mixture and mix until dough comes away from side of the bowl. Cover and set aside for 10 minutes.

• 4

  Add the pearl sugar and knead until combined. Cover and leave in a warm place for 1 hour until doubled in size.

• 5

  Punch down the dough. Knead for 20 seconds until smooth. Cut dough into 16 x 80g portions. Roll each portion into a ball.

• 6

  Select BELGIAN waffle setting and select 4 on LIGHT/DARK indicator dial.

• 7

  Preheat until the orange light flashes and the word HEATING disappears.

• 8

  Place a ball of dough in the centre of each waffle square and close the lid to cook.

• 9

  Repeat with the remaining dough.

• 10

  Scatter with extra pearl sugar and serve with maple syrup and whipped butter.