Dissolve the yeast in the warm milk.Gradually add all ingredients to the flour, except the pearl sugar. Let the dough rise until it doubles in size (I like to put it by the window or on a warm stovetop). This can take around 30 minutes. After the dough rises, add the Belgian pearl sugar. Divide the dough into small balls 3-4 ounces each. Bake in a heated and greased waffle iron. The melted sugar crystals will be very hot, so use tongs when handling. This batch served my family of 6 well with a little leftover.