Ingredients
Scale
- 460 gr. all purpose flour
- 5 gr. salt
- 7 gr. dry active yeast
- 30 gr. light-brown sugar (or any sugar, you can also use 40 gr. honey)
- 130 gr. milk (2% or full fat)
- 50 gr. water
- 200 gr. unsalted butter, softened
- 2 large eggs
- 8 gr vanilla extract (2 tsp)
- 230 gr. pearl sugar
Instructions
Preparation
- Warm-up milk and water together until they are lukewarm. Add sugar (or honey) and yeast and stir until everything is mixed. Leave for approx. 5 or 6 mins until it is bubbly;
- In the bowl of a stand mixer (one that has a dough hook) add the yeast mixture with the eggs and vanilla, and mix everything together until well blended.
- Add all the flour except for 1 cup (approx.) and the salt and start kneading at medium speed. Wait until all or most of the flour is incorporated;
- With the mixer running at low speed add the butter in batches, and wait until the mixture is homogeneous (it will take time, don’t desperate!). You can increase the speed to help the blending and also stop it in the middle to scrap the butter from the sides of the bowl:
- After all the butter is mixed, add the last cup of flour and knead the dough at low speed for another 4-6 min (the dough should be glossy at the end);
- Cover the dough with plastic film and leave it in the fridge overnight;
- The following day, remove the dough from the fridge and let it proof for 60 mins in a warm place (I use my oven, which has a proof setting, but you can simply turn on the oven and leave the dough nearby, or simply ensure the room is free of cold air);
- Deflate the dough (remove the gas) with your hands and let it to proof again for 90 mins to 2 hours until the size has doubled;
- Knead in all the pearl sugar using your hands, and ensure it is well distributed.
- Divide the dough in 12 to 16 pieces and leave them in the fridge covered until the moment of cooking (the sooner the better, so the dough does not keep proofing);
Cooking
- Heat a waffle iron in medium power (I use this Cuisinart waffle maker, which has removable plates which is great for cleaning!). My machine has 4 spaces for waffles so I just put 1 piece of dough on each and close the lid. If it’s hard to close because the dough is too cold just keep pressing slowly, it will close eventually.
- Cook for 5 minutes or until they are golden brown and then remove them with some tongs, they are ready to serve! You can keep them warm in the oven at 180º C (360 F), but be careful to not burn them.
Notes
- Another way of proofing, is leaving the dough to proof right a way (outside the fridge) and waiting for it to double in size (2 hours approx). And then deflating the dough by kneading and then cover it with a plastic film and leave it in the fridge overnight.
- Serving Ideas:
❤︎ Bananas and maple syrup❤︎ Dip in melted chocolate❤︎ Strawberries and cream❤︎ Sprinkle with icing sugar❤︎ Just plain, they are delicious.
- Prep Time: 75 min
- Cook Time: 15 min
- Category: Pastries
- Method: Pan
- Cuisine: Belgian