BELGIAN "LIEGE" WAFFLE

Steps:

• The day before, place into the bowl of a stand mixer. 1/2 pkg Active Dry Yeast 1/4 cup Whole Milk at 110-115 degrees 1/6 Cup Water at 110-115 degrees Stir for a few seconds to moisten the yeast. Now add: 1 Large Eggs room temp. and lightly beaten 1/2 cup Bread flour Mix to blend. Scrape down sides of bowl Sprinkle an additional: 3/4 cup Bread flour Over the top, but DO NOT stir it in Cover and let stand 75-90 minutes ( the batter will bubble up through the cover of flour). Then add: 1/2 Tbsp Light Brown Sugar 3/4 tsp Table Salt 3/4 tsp Baking Powder Mix on low speed to blend. With machine on low, add: 1 Tbsp Honey 1/2 Tbsp Vanilla Then add just 2 Tbsp AT A TIME: 1/2 Cup Butter soft room temperature Let it mix for a few minutes after the last Tbsp of butter. The dough should be elastic and a little sticky. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 2 hours. This step is crucial for developing the flavor. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO NEXT STEP This is essential. The yeast respiration must be slowed before continuing. Stir the dough down (meaning: gently deflate the gases from the dough by pressing on it with a rubber scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT. The next day, place the cold dough in a large bowl and add: 1/3 to 1/2 cups Belgian Pearl Sugar. Mix the sugar into the dough by hand until the chunks are well-distributed. Once mixed, divide the dough into 5 pieces of equal size. Let each rise (covered loosely in plastic wrap) for 90 minutes. I cook them on medium high for about 30 secs then reduce the heat to low. They should be gooey in the middle and cooked on the outside.