Dense, chewy waffles made from a rich, twice-proved yeasted dough studded with pearl sugar that caramelizes into crunchy pockets in the iron — distinct from thin, light Brussels waffles made from a batter.
Make the dough
Mix the flour, yeast, milk, eggs, sugar, salt and vanilla into a soft, sticky dough.
Knead in the butter
Knead the softened butter into the dough a little at a time until fully incorporated and the dough turns smooth and elastic, about 10 minutes.
10 minFirst prove
Cover and let the dough rise in a warm place until doubled in size, about 1 hour.
60 minFold in the pearl sugar
Gently fold the pearl sugar through the risen dough, working carefully so you don't crush it.
Second prove
Divide the dough into balls, cover, and let them rest until puffed again, about 45 minutes.
45 minCook in the waffle iron
Press each ball into a hot waffle iron and cook until deep golden brown and the pearl sugar has caramelized into sticky, crunchy pockets, about 4 minutes.
4 minCool briefly and serve
Let each waffle cool for a minute on a rack so the caramelized sugar sets, then serve warm, plain or with toppings.
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