Ingredients (Makes about 8–10 Waffles)

• All-purpose flour – 3 cups (about 360 g)
• Whole milk – ½ cup (120 ml), warmed
• Active dry yeast – 2 ¼ teaspoons (1 packet)
• Granulated sugar – 2 tablespoons
• Salt – ½ teaspoon
• Eggs – 2 large
• Unsalted butter – 1 cup (225 g), softened
• Vanilla extract – 2 teaspoons
• Pearl sugar – 1 cup (200 g)
• Cooking spray or oil – for greasing the waffle iron

Instructions

Step 1: Prepare the Dough

1. In a small bowl, dissolve the yeast and 1 tablespoon of granulated sugar in the warm milk. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour, remaining sugar, and salt.
3. Add the eggs, vanilla extract, and the yeast mixture. Mix until a shaggy dough forms.
4. Knead in the softened butter a few tablespoons at a time until the dough is smooth and elastic, about 5–7 minutes. The dough will be rich and sticky.
5. Cover the bowl with a clean towel and let the dough rise in a warm place for 1–1 ½ hours, or until doubled in size.

Step 2: Add Pearl Sugar

1. After the first rise, punch down the dough and gently knead in the pearl sugar until evenly distributed.
2. Divide the dough into 8–10 equal portions and shape each into a ball. Let rest for 15 minutes.

Step 3: Cook the Waffles

1. Preheat a Belgian-style waffle iron and lightly grease it with cooking spray or oil.
2. Place one portion of dough in the center of the waffle iron.
3. Cook for 3–5 minutes, or until the waffle is golden brown and caramelized. The pearl sugar will melt and form a crisp, sweet crust.
4. Carefully remove the waffle and set it on a wire rack. Repeat with the remaining dough.

Serving Suggestions

Liège waffles are rich and indulgent on their own but can be enjoyed with:

• Fresh fruit: Strawberries, bananas, or berries.
• Whipped cream: For a light topping.
• Chocolate sauce or Nutella: For extra decadence.
• Ice cream: To make it a dessert treat.