Liegoises waffles by Sarah Tatouille

Dilute the crumbled yeast in the warm milk with a piece of sugar.

In a bowl, pour the flour and a pinch of salt and mix, make a well in the middle, pour the milk-yeast mixture, the melted butter and the 2 egg yolks.

Mix well and knead by hand for 5 minutes.

Cover with a cloth and let it swell for 40 minutes.

Climb the whites to firm snow with the last pinch of salt.

Add pearl sugar and brown sugar to the dough with a wooden spoon and then by hand.

Take a tablespoon of whites and add to the dough by mixing well.

Pour the rest of whites in snow and with a wooden spoon gently add to the dough.

Cover and let stand for 30 minutes.

Heat your waffle iron and cook for about 2 minutes.

Recipe by Sarah Tatouille

See the recipe here