Liege belgian waffles:
3 1/2 Cups Bread Flour
1 Packet Dry Yeast
3/4 Cup Lukewarm Milk (~105 F)
8 oz softened butter (2 sticks)
1/2 Teaspoon Salt
1 Teaspoon Vanilla
1 Bag Lars' Own Belgian Pearl Sugar
Dissolve yeast in lukewarm milk. Gradually add all ingredients and the flour into the yeast/milk mix except for the pearl sugar. Let dough rise until it doubles in size (approx 30 minutes). Add pearl sugar and fold in. Divide dough into small patties about 3 to 4 ounces each (roughly an ice cream scoop). Bake in a heated and greased waffle iron.
Serve drizzled with chocolate, fruit, whipped cream.
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