Waffles "liégeoises"

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Made with yeast instead of baking powder, these are my favorite waffles, and a speciality from the Belgian city of Liège.



3 cups (375 g) all-purpose flour
1 cup (23 cl) milk, warm
1 packet active yeast (1 used 10 grams of fresh yeast)
2 large eggs
1 packet of vanilla sugar (or 1 tsp of vanilla extract + 1 tablespoon caster sugar)
1/2 cup + 2 Tbsp (150 g) unsalted butter, melted
1/2 cup (100 g) pearl sugar (can be tricky to find)
1 teaspoon salt
 

In a bowl, mix the flour with the vanilla sugar and the salt. Make a well and break the eggs in the center.
Sprinkle the yeast over the warm milk and stir until dissolved. Pour yeasty milk over the egg-flour mixture and mix well with a tablespoon or spatula, the dough should be fairly compact. Cover with cling film and let stand at room temperature for 30 minutes.
Then add the melted butter and the pearl sugar, and mix until well incorporated. Cover again and let rise for at least 30 minutes before using (I gave it an hour and a half).
Preheat your waffle maker. Place a nice dollop of dough on the griddle (varies according to the size of your waffle maker) and let the magic happen. My small waffle maker made about 12 waffles.


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