Sugar Waffles from Liege (luikse Wafels) (gaufres Liegeoises)

Batter 2: 9 tablespoons unsalted butter, at room temperature 6 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1 teaspoon ground cinnamon (optional) pinch of salt 1 tablespoon granulated sugar 1/2 cup pearl sugar or 3/4 cup crushed sugar cubes Prepare Batter 1: In a small bowl, dissolve the yeast in the warm water with 1 tbsp. flour and the sugar. Let stand for 5 minutes until foamy. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture, egg and milk. Mix well with a wooden spoon to make a smooth batter. Cover with a kitchen towel and let rise in a warm place until the batter has doubled or tripled in volume. Meanwhile, prepare Batter 2: In a medium-sized bowl, mix the butter, flour, salt, vanilla, baking powder, cinnamon (if using), granulated sugar, and pearl sugar into a paste. With your hands, work Batter 2 into Batter 1 until well mixed. Shape the dough into 10 balls, approximately 2 1/2 to 3 ounces each. Flatten each ball into a disk and dust lightly with flour. Bake in a medium-hot waffle iron. Don't let the iron become too hot or the sugar will burn. Bake until the waffles are golden brown but still slightly soft, 3-4 minutes. Serve the sugar waffles lukewarm or cooled to room temperature on a rack. Sugar waffles will keep well for several days in an airtight container, if you manage to have any left over. These may sound like they're a lot of work, but anyone who's had them knows they're well-worth it!! I also recall, when visiting Belgium, having Liege Waffles that had been coated with a thin coating of that wonderful Belgian bittersweet chocolate. Worth a try!