3: Knead on slow speed and slowly pour in the milk. Once evenly mixed, continue kneading on slow speed for a further 5 minutes. Cover the bowl and leave to rest in a warm place for about 1 hour 30 minutes.plastic sheet
4: Heat the waffle iron. Pour 150 g Pearl sugar onto the batter and mix well (you can do this with the food processor for 30 seconds). Note: the sugar crystals are added at the last minute so that they don't dissolve. They add a little crunch to the inside of the waffle.
5: Make the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cook...
6: ... until the waffles are golden brown.
Remarks
To bring out the caramel flavour, you can dust the batter with a little caster sugar just before closing the waffle iron. If you don't have sugar crystals, you can use granulated sugar or crushed sugar lumps (use a hammer). As always with regional recipes I wish to stress an important point: this should not be taken as "the" Liège waffle recipe, but just one among many.