Belgian Waffles

• 90 grams Cake flour
• 90 grams Strong bread flour
• 30 grams Sugar
• 1 pinch Salt
• 10 grams Dry yeast
• 130 to 150 grams 1 egg and milk
• 80 grams Unsalted butter - chilled and finely diced
• 50 grams Nib sugar
• 1 dash Vanilla oil or essence

1. Put all the ingredients except for the nib sugar and vanilla oil into the bread machine.
2. Set the machine to bread dough and complete the first rising.
3. When the mixture has come together, add vanilla oil.
4. The dough may seem really sticky and dense at first, but will eventually become nice and shiny.
5. Take the dough out after the first rising is finished.
6. Divide into 8 portions.
7. Mix in the nib sugar.
8. There's no need to form the dough into balls!
9. It's actually better if the nib sugar sticks out rather than being completely folded in.
10. If the dough is too runny, scoop it out with a spoon or a spatula to put directly onto the sandwich maker.
11. Preheat the sandwich maker.
12. Cover the dough with a damp (tightly squeezed) cloth to prevent it from drying up.
13. Bake in the preheated sandwich maker.
14. It will be nice and crunchy if the nib sugar is a little visible on the surface of the dough.
15. Press the edges to test its doneness - it should be a little spongy.
16. It's ready to be served when the surface is golden brown as in the photo!
17. I also tried baking it in different shapes as shown here.
18. I've had a lot of feedback saying that the batter was too runny, so I reduced the amount of milk and eggs.
19. If they get cold, wrap them up in aluminum foil and warm them up in a toaster oven.

flour, bread flour, sugar, salt, yeast, egg, butter, nib sugar, vanilla oil

Taken from cookpad.com/us/recipes/144012-belgian-waffles (may not work)