Steps
- Warm 1 cup of whole milk to 110-115°F / 43-46°C and stir in 2¼ teaspoons of instant yeast.
- Mix ¼ cup plus 2 tablespoons of melted and cooled unsalted butter, ¼ cup of sugar, 1¼ teaspoons of kosher salt, and 2 large room-temperature eggs. Stir in the milk mixture.
- Add 4 cups of all-purpose flour. Knead with a dough hook on medium-high speed for 6 minutes, scraping halfway, until elastic; add flour only as needed.
- Cover the dough in a lightly oiled bowl and let rise for 30-45 minutes, until doubled.
- Deflate and knead in 2 cups of Belgian pearl sugar. Divide into 12 pieces, cover, and rest for 10 minutes while heating a waffle iron.
- Grease the iron and start on a low setting. Cook the dough portions until golden, cooked through, and caramelized, adjusting the heat as needed.