Gaufre de Liege

Combine the warm milk, yeast, and caster sugar in the bowl of a stand mixer fitted with the dough hook. Let it sit for five minutes until the yeast activates and becomes foamy on the surface.

Add the flour, eggs, vanilla, and salt to the bowl. Mix on low speed for two minutes until a rough dough forms, then increase to medium speed and knead for eight minutes until the dough is smooth and elastic.

With the mixer still running on medium speed, add the softened butter one piece at a time, waiting for each piece to be fully incorporated before adding the next. Continue kneading for five more minutes until the dough is silky, supple, and pulls away from the bowl.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with cling film and let it rise in a warm place for one and a half to two hours until it has doubled in size and springs back slowly when poked.

Gently punch down the risen dough. Scatter the pearl sugar over the dough and fold it through carefully, pressing and folding until the sugar chunks are evenly distributed throughout. Avoid crushing the sugar pieces — they must remain in chunks.

Divide the dough into eight equal portions, each about 80 to 90 grams. Roll each into a smooth ball, place on a lined tray, cover loosely with a tea towel, and let rest for fifteen minutes while the waffle iron preheats.

Preheat a waffle iron to medium-high heat. Place one dough ball in the centre and close the lid. Cook for three to four minutes until the outside is deep golden brown and the pearl sugar has caramelised into crunchy, glossy pockets.

Serve the Liege waffles warm, plain and unadorned — the caramelised pearl sugar provides all the sweetness needed. They are best eaten within minutes of cooking, while the sugar is still crisp and the dough chewy inside.