To begin, activate the yeast. In a small bowl, combine the warm milk with the yeast and let it sit for 5–10 minutes until frothy. This ensures the yeast is active and ready to work.

In a large mixing bowl, combine the flour and salt. Create a well in the centre and pour in the yeast mixture, egg, vanilla extract, and granulated sugar. Mix gently with a wooden spoon or dough hook attachment if using a stand mixer. The dough should start coming together but remain slightly sticky at this stage.

Gradually add the softened butter, kneading as you go. If using a stand mixer, mix on medium speed for about 5 minutes until the dough is smooth and elastic. If kneading by hand, work the dough for about 10 minutes until it becomes pliable and slightly glossy. The butter should be fully incorporated, but the dough will still be slightly tacky.

Cover the bowl with a clean towel and let the dough rise at room temperature for about 1 hour or until it doubles in size. The rising process helps develop the signature texture of Liège waffles, chewy yet airy with a caramelized crunch.

Once the dough has risen, punch it down gently to release excess air. Fold in the Belgian pearl sugar, ensuring even distribution. Be gentle during this step to avoid crushing the sugar, as the large granules are key to achieving the caramelized texture.

Divide the dough into 8 equal portions and shape them into small, slightly flattened balls. Let them rest for another 15–20 minutes, covered, to allow the gluten to relax before cooking.

Preheat a Belgian waffle iron to medium heat (about 175°C / 350°F). Lightly grease with a small amount of butter or oil to prevent sticking.

Place one dough ball in the centre of each waffle section and close the lid. Cook for about 3–5 minutes or until the waffles are deep golden brown and the pearl sugar has melted into caramelized pockets. If some sugar oozes out, don’t worry, this is part of the signature texture of Liège waffles.

Carefully remove the waffles and place them on a wire rack to cool slightly before serving. Enjoy them warm on their own, or with classic toppings like powdered sugar, fresh fruit, or a drizzle of Belgian chocolate. For an authentic experience, pair them with a cup of coffee or hot cocoa.