Liege Waffles

Makes about 12 cookies

3/4 cup lukewarm milk

1 T. yeast

1 1/2 T. white sugar

Sprinkle yeast and sugar over warm milk in a small bowl.  Let stand for 15 minutes until yeast softens and is creamy foam.

3 eggs

1 cup melted butter

2 tsp. vanilla extract

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

3 cups flour

1/2 tsp. salt

Stir together flour and salt 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 until doubled in volume, about 30 minutes.

1 1/2 cups pearl sugar

Stir in the pearl sugar. 

Preheat Belgian waffle iron.  Use a 1/4-1/3 measuring cup as a scoop (depending on size of iron).  No need to oil your waffle irons.  Cook about 2 minutes. You are putting a scoop into each square of the waffle iron, so cooking 4 cookies at a time.  You are NOT putting a big scoop in the middle of the waffle iron, like normal waffles.

Note From Lynda....(The dough is a different texture then rolls.  I tripled the recipe and did it all in my Bosch mixer--except I did proof the yeast in a smaller metal bowl first.  When I tripled the recipe, I did not triple the sugar, I added 3 1/2-4 cups.)