Liege Belgian Waffle Recipe

1 (1/4oz) package yeast
(2 1/4 tsp) 1/3 cup lukewarm water (about 105 deg- too hot kills yeast)
1 1/2 tblsp granulated white sugar
1/8 tsp salt
2 cups flour
3 eggs
1 cup melted butter
1 tsp vanilla extract
3/4 tsp ground cinnamon (opt)
1 cup belgian pearl sugar*

Mix the yeast, water, sugar and salt in a bowl and let it develop or sit for 15 minutes. Place the flour and cinnamon in a separate large mixing bowl and make a well in the center of the flour. Pour the yeast mixture into the well and mix until well blended on medium speed. Add the eggs (one at a time), melted butter (a little bit at a time), and the vanilla. Be sure to mix well after each addition to the batter. Keep in mind the batter will be thick and VERY sticky (this is normal). Let the dough rest until it doubles in volume inside the bowl (I covered it like you would to make bread dough). Gently fold in the pearl sugar and let the dough rest for 15 more minutes. While the dough rests, heat the waffle iron but don't grease it. Spoon a ball of dough into the center of your waffle iron and wait until the light shows or about 3 minutes. Because of the butter they will darken fairly quickly so watch them carefully. *I have yet to find pearl sugar other than paying an arm and leg on amazon.com so I followed another waffle maker's advice and cut sugar cubes into about 6 to 8 pieces (still measure 1 cup of those pieces). However, if that sounds like to much trouble, the friend that sent me this recipe just uses 1 cup brown sugar to replace the pearl sugar. These aren't exactly like the ones I'd buy on the streets of Belgium but they are closer than anything I've found other than Brugge Waffle and Frites house up in SLC. Happy eating!! : )