liege waffles. topped with strawberries.
1 1/2 tbsp (21g) light brown sugar
1 3/4 tsp active dry yeast
1/3 cup warm water
2 cups (250g) AP flour
1/2 tsp salt
1 tsp vanilla
1 cup (226g) butter, melted
1 cup (192g) belgian pearl sugar
In a small bowl, whisk brown sugar, yeast and warm water. Let stand until foamy, about 5 minutes.
In the bowl of a stand mixer, add the flour and salt. Mix together with the paddle attachment. Then pour in the yeast mixture to the center and mix on medium until shaggy, 1 minutes. Add in the eggs one at a time. Mixing well between each addition. Whisk the vanilla into the melted butter in a small bowl. With the mixer on medium/low, slowly add in the butter. Mix until smooth, batter will be thick and sticky. Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 1 hour 45 minutes.
Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
Preheat a Belgian waffle iron and grease the iron. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles until they are golden and crisp.