Belgian waffles

Method

1. Melt the butter in a saucepan over a low heat, then pour in the beer. Stir together, then set aside to cool until tepid.
2. Put the flour, icing sugar and yeast in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine, then make a well in the centre and add the egg yolk followed by half the butter mixture. Mix until completely incorporated, then pour in the remaining butter mixture and mix again. Cover and set aside to rest for 6 hours.
3. Put the pearl sugar in a bowl and add a splash of vegetable oil, stirring to coat each piece (this stops the sugar absorbing the moisture from the batter). Fold the sugar into the batter – it should be the consistency of thick cake batter. Divide into 7 portions
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5. Heat your waffle iron according to the manufacturer’s instructions, then brush it with oil or lard. Spoon a portion of the batter into the waffle iron and close. Bake until golden brown – how long this will take depends on your waffle iron. Repeat until all the batter is used up.
6. Serve warm with extra butter and sugar (if you like; I find the waffles sweet enough without it). Any leftovers can be kept in an airtight container for up to 3 days, gently reheated in the iron or in the toaster.