8ouncesBelgian pearl sugara type of sugar with larger and harder crystals.
Instructions
In a large mixing bowl (or in bowl of a stand mixer with dough hook attachment), dissolve yeast in warm milk.
Add the flour and salt. Add the butter, eggs, and the vanilla. Gently stir together with a wooden spoon and let it sit for about 5 minutes to get bubbly.
Cover dough and allow to rise until it doubles in size, about 30 minutes.
Heat waffle iron according to manufacturer’s instructions.
Once the dough is ready, stir in the sugar pearls. Scoop out 3 to 4 ounce portions of dough.
Place dough balls into each cavity of a greased Belgian waffle maker. Press the lid shut and cook until golden brown. (Mine took about 3 minutes)
Very carefully lift them out with a fork or tongs and place on a wire cooling rack. Continue cooking additional waffles.
Allow to cool slightly before serving. Resist the temptation to eat them straight out of the waffle maker, the caramelized sugar will burn your tongue and your fingers!
Notes
You can freeze the waffle dough before adding the pearl sugar. Defrost the dough overnight in the refrigerator and mix the sugar in when ready to bake.
Coat the waffle iron with a light layer of non-stick cooking spray or oil before cooking each waffle. This will help prevent the sugar from sticking to the iron for easier removal.
Allow waffles to cool completely and place them in an airtight container or a resealable plastic bag. Store in the refrigerator for a day or two.
To freeze, place the baking sheet with the waffles in the freezer until they are firm. Once frozen, transfer them to a freezer-safe bag or airtight container. Store in the freezer for up to 3 months.
Frozen pearl sugar waffles can be reheated in a toaster, toaster oven, or regular oven preheated to 300°F (150°C), place the waffles directly on the oven rack or on a baking sheet, and warm them for a few minutes until they are heated through and crispy.