Liège Waffles

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Lottie Doof


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1 1/2 teaspoons active dry yeast

1/4 cup lukewarm water, between 90°F and 100°F

1/2 cup unsalted butter

3/4 cup pastry flour*

2/3 cup all-purpose flour

1 tablespoon granulated sugar, plus more for sprinkling

1/2 teaspoon Maldon sea salt

5 large eggs, at room temperature

1 vanilla bean (or 1 teaspoon vanilla extract)

4 tablespoons pearl sugar

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