Liégeoise

Method

Cream the fresh yeast with warm milk until dissolved, then combine with flour, sugar, salt and vanilla in a large bowl. Beat in eggs one at a time, then gradually incorporate softened butter until the dough is smooth and elastic, about 10 minutes of mixing. Fold in the pearl sugar cubes gently to distribute evenly throughout. Cover and prove for 1-2 hours until doubled in size. Divide the dough into 8 equal pieces and shape into balls, placing them on lined baking trays with space between each. Prove for another 45 minutes until light and puffy. Bake at 190°C for 18-22 minutes until golden brown and the pearl sugar has caramelised on the surface. Serve warm, ideally the same day.