Combine softened butter and hot water in mixer. Add waffle mix, egg and yeast. Stir well. Knead to form sticky dough.
Cover dough and let rest for 2 to 3 hours.
Gently fold Belgian pearl sugar into dough. Divide dough into 12 portions. Cover and allow dough to rest for 15 minutes. Preheat Liege waffle iron (360°F or 182°C). Flatt dough balls slightly and place on the iron. Bake for 2 to 4 minutes until golden. Enjoy!