Liège waffles

Make a dough of ¾ of the flour, the yeast, the water, the eggs and the sugar. Cover the dough with the rest of the flower.

After 15 minutes of rest, mix this flour with the ST ALLERY® Premium Cream / Dough (401981), salt, vanilla and cinnamon with the mixer and let the dough knead until it separates from the pan.  

Let it rise for about 10 minutes. Then put pearl sugar under it in such a way that it remains intact as possible. Immediately split into pieces adapted to the size of waffle irons (about 100 to 125 g).

Let the dough rise again until about ¾ of the potential volume increase and then bake in hot waffle irons. The waffle iron should be hot enough so that the sugar colors but without burning the sugar.