Liège Waffles | America's Test Kitchen

Ingredients

• 2 cups (11 ounces/312 grams) bread flour
• 1½ tablespoons granulated sugar plus ⅓ cup for coating dough
• 2 teaspoons instant or rapid-rise yeast
• 1 teaspoon table salt
• 12 tablespoons unsalted butter , cut into 12 pieces and softened
• ½ cup warm milk (110 degrees)
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup (5½ ounces/156 grams) Belgian pearl sugar