Liège waffles Suzette

Combine flour, instant yeast, brown sugar, barley malt syrup, salt, vanilla, milk, eggs, orange and some water; mix 10 minutes on medium-high speed.

Add the room-temperature butter and mix 4 more minutes, until completely smooth and the dough no longer sticks; do not overheat the dough and do not add flour.

First fermentation, about 90 minutes.

Cook sugar to amber caramel, pour onto a silicone baking mat, square it off as it begins to set, and when set to the touch cut into small cubes for caramel pearls.

Cut poached oranges into cubes and add to the caramel pearls with pearl sugar (bought, or sugar cubes gently smashed with a meat tenderizer).

Turn the dough onto the counter without extra flour, deflate it and spread the Suzette mixture over it.

Fold into a tight log, cut into eight portions, cover and rest 30 minutes.

Cook in a waffle maker.