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- 1
Make the dough
In a large bowl or stand mixer, combine flour, cinnamon, and salt. Make a well in the center. Warm the milk in the microwave until lukewarm (about 30 seconds — stir and test with your finger, it should feel like bathwater, not hot). Pour the warm milk into the well, then add the yeast and granulated sugar. Stir just the liquid with a small spoon, then let it rest for 5 minutes until the yeast looks frothy.
- 2
Add eggs and vanilla
Crack the eggs into the yeast mixture and lightly beat them in with a fork. Add the vanilla extract. Stir everything together until a shaggy dough forms.
- 3
Work in the butter
Switch to the dough hook (or knead by hand). With the mixer on low, add the softened butter one tablespoon at a time — wait for each piece to fully disappear before adding the next. This takes at least 5 minutes and the dough will get very sticky and stretchy. Once all the butter is in, keep kneading for another 3 minutes.
- 4
First rise
Scrape the dough down, cover the bowl with plastic wrap, and let it rest in a warm spot for 30 minutes. Tip: turn your oven to 350°F for one minute, turn it off, then stick the bowl inside — just make sure it's not actually hot.
- 5
Shape and second rise
Divide the dough into 7 equal portions (about 7 oz each). Place them on a greased or parchment-lined baking sheet with plenty of space between each. Cover loosely with greased plastic wrap. Let rise in a warm place for 1 hour.
- 6
Add the pearl sugar
Divide the pearl sugar into 7 equal portions. After the dough has risen, gently press and fold the pearl sugar into each portion — you want it distributed throughout, not just on the surface.
- 7
Waffle them
Preheat your Belgian waffle iron. Set your oven to 170°F with a wire rack inside to keep finished waffles warm. Pour some powdered sugar into a shallow bowl. Roll one dough portion generously in the powdered sugar, place it directly in the center of the hot iron, and press the lid down firmly. Cook 2–5 minutes until the edges are a deep golden brown. Transfer to the oven rack. Repeat with remaining portions, letting the iron cool slightly between each waffle to prevent burning from the caramelized sugar. Clean the iron with a little water between rounds if it gets very sticky.
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Liège Pearl Sugar Waffles
Created by: SundayBrunchClub
Ingredients
- 4 cup all-purpose flour
- 3/4 tsp cinnamon
- 2 1/4 tsp kosher salt
- 1 cup whole milk
- 1 1/2 tsp active dry yeast
- 2 tbsp granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 cup salted butter
- 1 3/4 cup pearl sugar
- 0 cup powdered sugar
Instructions
- Make the doughIn a large bowl or stand mixer, combine flour, cinnamon, and salt. Make a well in the center. Warm the milk in the microwave until lukewarm (about 30 seconds — stir and test with your finger, it should feel like bathwater, not hot). Pour the warm milk into the well, then add the yeast and granulated sugar. Stir just the liquid with a small spoon, then let it rest for 5 minutes until the yeast looks frothy.
- Add eggs and vanillaCrack the eggs into the yeast mixture and lightly beat them in with a fork. Add the vanilla extract. Stir everything together until a shaggy dough forms.
- Work in the butterSwitch to the dough hook (or knead by hand). With the mixer on low, add the softened butter one tablespoon at a time — wait for each piece to fully disappear before adding the next. This takes at least 5 minutes and the dough will get very sticky and stretchy. Once all the butter is in, keep kneading for another 3 minutes.
- First riseScrape the dough down, cover the bowl with plastic wrap, and let it rest in a warm spot for 30 minutes. Tip: turn your oven to 350°F for one minute, turn it off, then stick the bowl inside — just make sure it's not actually hot.
- Shape and second riseDivide the dough into 7 equal portions (about 7 oz each). Place them on a greased or parchment-lined baking sheet with plenty of space between each. Cover loosely with greased plastic wrap. Let rise in a warm place for 1 hour.
- Add the pearl sugarDivide the pearl sugar into 7 equal portions. After the dough has risen, gently press and fold the pearl sugar into each portion — you want it distributed throughout, not just on the surface.
- Waffle themPreheat your Belgian waffle iron. Set your oven to 170°F with a wire rack inside to keep finished waffles warm. Pour some powdered sugar into a shallow bowl. Roll one dough portion generously in the powdered sugar, place it directly in the center of the hot iron, and press the lid down firmly. Cook 2–5 minutes until the edges are a deep golden brown. Transfer to the oven rack. Repeat with remaining portions, letting the iron cool slightly between each waffle to prevent burning from the caramelized sugar. Clean the iron with a little water between rounds if it gets very sticky.