Waffle dough

1. Rehydrate the dry yeast by incorporating it into the slightly warm milk and let it rest for 5 minutes.
2. Place the flour, sugar, and salt in the bowl of your stand mixer equipped with the dough hook and mix at medium speed.
3. Incorporate the milk and yeast, then the eggs and egg yolk, and finally, the softened or melted and cooled butter. Continue to knead for 5 to 7 minutes until you have a soft and slightly sticky brioche dough.
4. Cover and let the dough rise in a warm place for 1 to 1.5 hours.
5. Then, incorporate the Belgian sugar pearls and mix again until you have a homogeneous dough.
6. Divide it into 12 balls and place them on a baking sheet lined with parchment paper or on a lightly floured work surface.

Baking

1. Preheat your waffle iron and lightly grease it with butter for easy removal.
2. Place one dough ball in the center of each waffle iron cavity and cook for 3 to 5 minutes until they are golden brown.
3. Let them cool slightly or serve the Belgian waffles hot with your choice of toppings.