Liege Waffles

Directions

1. 1
   In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes.
2. 2
   In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt.
3. 3
   Make a well in the center of the bowl and pour in the yeast mixture.
4. 4
   Mix at medium speed until shaggy, about 1 minute.
5. 5
   Add the eggs one at a time, mixing for 20 seconds between each.
6. 6
   Whisk the vanilla with the 1 cup of melted butter.
7. 7
   With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky.
8. 8
   Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
9. 9
   Stir the pearl sugar into the risen batter.
10. 10
    Cover again and let rest for 15 minutes.
11. 11
    Preheat the oven to 250.
12. 12
    Preheat a Belgian waffle iron and brush it with melted butter.
13. 13
    Gently stir the batter to deflate.
14. 14
    Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed.
15. 15
    Transfer the waffles to plates or keep them warm in the oven, then serve.