Stir 10 g dried yeast and 30 g sugar into 150 g lukewarm milk and leave for 5 minutes.

Ingredients

• 150 gMilk, whole, 3.25% milkfat, with added vitamin D
• 10 gLeavening agents, yeast, baker's, active dry
• 30 gSugars, granulated
• 500 gWheat flour, white, all-purpose, unenriched
• 100 gEgg, whole, raw, fresh
• 3 gSalt, table
• 5 gVanilla extract, imitation, no alcohol
• 250 gButter, without salt
• 250 gSugars, granulated
• 5 gButter, without salt editorial addition

Method

1. Stir 10 g dried yeast and 30 g sugar into 150 g lukewarm milk and leave for 5 minutes.
2. Add 500 g flour, 2 eggs (100 g), 3 g salt and 5 g vanilla flavouring and knead until smooth. Then work in 250 g softened butter piece by piece until the dough is glossy and sticky.
3. Cover and leave to rise for 60 minutes.
4. Briefly work 250 g pearl sugar into the dough and divide it into 14 pieces of about 90 g.
5. Rest for 15 minutes.
6. Heat the waffle iron to about 180 °C, grease with 5 g butter and bake the waffles two at a time for about 4 minutes until the sugar caramelises golden. Scrape off stuck sugar between batches.
7. Let cool for 5 minutes before serving; the caramel is very hot.