Big galettes from Liège (Grosses Galettes Liègeoises)

250 gm flour
175 gm butter
125 gm sugar
2 eggs
25 gm yeast
salt
cinamon
candy sugar
milk

Dilute the yeast in a little warm water, and add some of the flour. Form a ball of dough by adding the rest of the flour, melted butter, spice, and salt. Dampen slightly with a little milk. Leave to rise for 2 hours, then add the sugar and leave to rise once more. Cook in a well greased waffle iron.

Source: Cuisine Traditionnelle au pays de Liège.