Liege Waffles-The Other Belgian Waffle

• 3 12 cups all-purpose flour
• 12 teaspoon kosher salt
• 1 12 tablespoons granulated sugar
• 2 eggs
• 2 14 teaspoons active dry yeast
• 1 13 cups unsalted butter
• 13 12 tablespoons cold sparkling water
• 270 g pearl sugar (About 8 1/4 oz.)
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons favorite liqueur

1. Allow eggs and sparkling water to come to room temperature first.
2. Sift the flour and salt into a bowl, then make a well in the center.
3. Melt the butter over hot water or in the microwave and cool to lukewarm, about 110 degrees.
4. Beat the eggs in another bowl, then add the butter whisking to combine.
5. Sprinkle yeast over the top and whisk well.
6. Then add the sparkling water and whisk again.
7. Add the entire mixture to the flour along with the granulated sugar and the vanilla extract.
8. Beat the dough for at least 10 minutes.
9. It will start out kind of curdled looking, but will stiffen and become slightly sticky brioche-ish type dough.
10. Cover with plastic wrap and let rise in a warm place for 60 to 90 minutes.
11. Begin heating your waffle iron and add the pearl sugar to the dough.
12. Fold it in,actually you kind of knead it.
13. Drop by heaping 1/8 cup (about 3 Tbsp.)
14. onto each quarter or section of the waffle iron.
15. (Please ajust for round irons by dropping 1/4 cup in the center of the iron) and bake until well browned.
16. Serve hot off the iron, dusted with confectioners sugar, or top with UNsweetened liqueured whipped cream.
17. (Amaretto would be nice ).

flour, kosher salt, sugar, eggs, active dry yeast, unsalted butter, cold sparkling water, pearl sugar, vanilla, heavy cream, favorite liqueur

Taken from www.food.com/recipe/liege-waffles-the-other-belgian-waffle-409506 (may not work)