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Liege Belgian Waffles with Pearl Sugar Recipe


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     Liege Belgian Waffles with Pearl Sugar

Category   Breakfast - Brunch
Sub Category   None
Servings   10
Preptime   15 min

1 package active dry yeast (.25 oz)
1 1/2 tablespoons white sugar
3/4 c lukewarm milk
3 eggs
1 c melted butter
2 teaspoons vanilla extract
3 c flour
1/2 teaspoon salt
1 1/2 c pearl sugar (such as Lars' Own)

Sprinkle the 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 the yeast softens and begins to form a creamy foam.
Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the 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.
Preheat a waffle iron according to manufacturer's instructions.
Place a baseball-size 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.
Serving Suggestions
Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.

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