Belgian Liège

Instructions

• 1Combine the yeast, 1 teaspoon of the superfine sugar and warm milk in a small bowl. Stand for 10 minutes until mixture is frothy.
• 2Put 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.
• 3Add the yeast mixture and mix until dough comes away from side of the bowl. Cover and set aside for 10 minutes.
• 4Add the pearl sugar and knead until combined. Cover and leave in a warm place for 1 hour until doubled in size.
• 5Punch down the dough. Knead for 20 seconds until smooth. Cut dough into 16 x 80g portions. Roll each portion into a ball.
• 6Select BELGIAN waffle setting and select 4 on LIGHT/DARK indicator dial.
• 7Preheat until the orange light flashes and the word HEATING disappears.
• 8Place a ball of dough in the centre of each waffle square and close the lid to cook.
• 9Repeat with the remaining dough.
• 10Scatter with extra pearl sugar and serve with maple syrup and whipped butter.