Belgian Waffles from Liège with Pearl Sugar

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Belgian Waffles from Liège with Pearl Sugar
  1. Sprinkle yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until yeast softens and begins to form a creamy foam.

  2. Whisk eggs, melted butter, and vanilla into the yeast mixture until evenly blended; set aside.

  3. Stir together flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place, 80 to 95 degrees F (27 to 35 degrees C), until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.

  4. Preheat a waffle iron according to manufacturer’s instructions.

  5. Place a baseball-sized ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.


You can get Lars Own Belgian pearl sugar from In a pinch, you can break sugar cubes into 4 to 8 pieces. Swedish pearl sugar can also be used.

Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.

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