DOUGH COOKING INSTRUCTIONS

Hey there, waffle enthusiast! Get ready to whip up the fluffiest, tastiest waffles you've ever had with this fantastic liege dough recipe. It's a lot like making bread dough, so if you're a pro at that, you're already halfway there!

First off, let's get those dough balls out of the fridge and free them from their packaging. Find a cozy spot in your kitchen - maybe a sunny countertop or a warm oven (just keep it below 110 F, and remember to give the oven a break now and then so you don't accidentally start baking your dough).

Give your dough some time to puff up and double in size. This could take about an hour at room temperature, but it all depends on how snug your chosen spot is. If your dough came from the freezer, give it 3-4 hours at room temperature, or an hour in a warm oven. And remember, once thawed, no refreezing – it's a one-time magic show!

While the dough is doing its thing, why not prep some delicious toppings? Get creative – the sky's the limit!

When your dough is looking plump and ready, heat up your waffle iron to a medium-high setting. If it's got a temperature dial, aim for 350 degrees Fahrenheit; if it's more of a numbers game, set it around 2 or 3. Keep an eye on the sugar – if it starts to burn, turn down the heat. A little oil or butter on the iron will make sure your waffles come off without a hitch.

Now, for the grand finale: place your proofed dough balls onto the hot waffle iron. Leave some space for them to expand and dance around as they cook. Flip them every 2-3 minutes until they're a lovely golden brown – though your specific iron might need a bit more time.

And there you have it – waffle perfection! Enjoy your homemade masterpiece, and don't forget to pat yourself on the back for a job well done. Bon appétit!