Melt the butter and let cool. Sift the flour into a large bowl. Dissolve the yeast in a cup of lukewarm milk. Make a dimple in the flour. Put in the beaten eggs and the dissolved yeast. Knead into a dough. Add the butter together with the granulated sugar and the vanilla sugar. Knead further. Add a pinch of salt. Knead for another 5 minutes until the dough forms a nice ball. Now remove the dough from the bowl, make a well in the dough and add the pearl sugar. Knead the pearl sugar evenly through the dough. Divide the dough into balls. Put them on a plate and let them rise for 30 minutes under a towel. Fry them in a hot waffle iron in the usual way.

Liège waffles

  

750 g pastry flour 3 eggs 25 g of granulated sugar bag of vanilla sugar pinch of salt 500 g of butter 75 g of fresh yeast milk 500 g of pearl sugar
The Liège wafer has as its typical characteristic rounded shape and the pearl sugar incorporated in the dough. It was originally fair food, but has become a fixed value in our food culture.
Photo: Wikipedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Liège waffles  

Melt the butter and let cool. Sift the flour into a large bowl. Dissolve the yeast in a cup of lukewarm milk. Make a dimple in the flour. Put in the beaten eggs and the dissolved yeast. Knead into a dough. Add the butter together with the granulated sugar and the vanilla sugar. Knead further. Add a pinch of salt. Knead for another 5 minutes until the dough forms a nice ball. Now remove the dough from the bowl, make a well in the dough and add the pearl sugar. Knead the pearl sugar evenly through the dough. Divide the dough into balls. Put them on a plate and let them rise for 30 minutes under a towel. Fry them in a hot waffle iron in the usual way.
750 g pastry flour 3 eggs 25 g of granulated sugar bag of vanilla sugar pinch of salt 500 g of butter 75 g of fresh yeast milk 500 g of pearl sugar
The Liège wafer has as its typical characteristic rounded shape and the pearl sugar incorporated in the dough. It was originally fair food, but has become a fixed value in our food culture.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikipedia