Liege waffle
serves rather a lot

8 1/4 cup all-purpose flour
1 tbsp powdered sugar
2 1/2 cup milk
7 g yeast

6 eggs
2 cup (4 sticks) butter
3 cup pearl sugar (or sub with powdered)

Put flour, sugar in large bowl. Heat milk enough to activate yeast.
Whisk yeast into milk. Make a pit in the flour, pour yeast-milk in,
put in warm oven for 15 mins. Beat eggs. Knead eggs and softened
butter into flour/milk. Let raise in warm place 90-120 mins. Knead
sugar into dough. Cook small lumps of dough in waffle iron.


Comments:

I make these usually once per year. It takes about five hours from
start to finish. Good for sharing on holidays or with coworkers.
They can be stored at room temperature for around a week, but they can
mold quickly. Leftovers freeze well.