1-First Step: Pour lukewarm milk into a small bowl. Sprinkle 2 tsp yeast over it. Stir gently and let sit 5-10 minutes until foamy. This proves yeast is alive, ensuring fluffy Liege waffles. If no foam, discard and start fresh.

2-Second Step: In a large bowl, combine 3 cups flour with the yeast mixture, 2 eggs, softened 1/2 cup butter, and 2 tbsp honey. Stir with a wooden spoon until a sticky dough forms. No need for a mixer; hand mixing works fine for this small batch. The dough stays tacky, like brioche, which is perfect.

3-Third Step: Lightly flour your hands and knead dough on a surface for 2-3 minutes. Fold in most pearl sugar now, saving some for shaping. Place in a greased bowl, cover with plastic, and refrigerate 2-24 hours. Overnight chilling develops deep flavors, mimicking street waffles. Room temp rise works in 90 minutes if rushed.

4-Fourth Step: Heat your waffle iron to medium-high (around 375-400°F). Lightly grease if non-stick. Liege waffles need a sturdy iron to press dough evenly. Test heat by dropping water; it should sizzle.

5-Fifth Step: Scoop 3-oz portions (about golf ball size) of chilled dough. Roll into balls, press pearl sugar bits into surfaces. Place on hot iron, close firmly. Cook 3-5 minutes until golden, with sugar bubbling and caramelizing. Steam escapes first, then crisps up. Yields 8-10 belgian Liege waffles homemade.

6-Final Step: Remove with tongs, cool on a wire rack 2 minutes to set caramel. Enjoy warm plain, with whipped cream, or fruit. Dust powdered sugar for extra flair. Total time: 30 minutes active, plus chill.