Liège waffles

• 550 g common wheat flour
• 30 g brown sugar
• 200 g semi-skimmed milk
• 220 g soft butter at room temperature
• 2 unidades eggs
• 3.3 g instantaneous yeast
• 6 g salt
• 200 g perated sugar

Ingredient photos provided by Pexels

Preparation

1. In a large bowl, it combines flour, brown sugar, salt, instant yeast and eggs. Bend manually or with a blender equipped with hook for approximately 5 minutes, until a homogeneous mixture is obtained.
2. Add milk little by little as you continue to breast-feed, making sure it is fully integrated into the mass.
3. Add the butter in small portions and wait for each portion to be integrated before adding the next. It continues to amass from 5 to 10 minutes at medium speed, until the mass takes off from the walls of the bowl. If it's too sticky, add a little more flour.
4. It covers the bowl with a wet cloth or transparent film and lets the dough stand in a warm place for about 1 hour and 30 minutes, or until it doubles its volume.
5. Gascify the mass by pressing it gently, add the pernated sugar and amase again until evenly distributed.
6. Cover the mass and let it rest for another hour, or until it redoubled.
7. Without tearing the mass, it takes portions of approximately 100 g. Place them in a previously heated and slightly greased waffle. Cook each waffle until it is golden and crispy on the outside and tender on the inside.
8. Serve fresh waffles, alone or accompanied by fresh fruits, cream mounted or syrup to taste.