Preparation

1. 1. In a small bowl, whisk the granulated sugar
2. and yeast into the warm water and milk, and
3. let stand until foamy, about 5 to 10 minutes.
4. 2. Put the flour and salt together in a large
5. mixing bowl; whisk to combine (alternatively
6. this entire process can be prepared using
7. a stand mixer with the paddle attachment.
8. Follow the same guidelines that follow).
9. Make a well in the center of the bowl and add
10. the yeast mixture. Using a hand mixer fitted
11. with the beaters, mix on medium until shaggy,
12. about 1 minute. Add the eggs one at a time,
13. mixing for 20 seconds between each.
14. 3. Combine the vanilla extract with the melted
15. butter. While the mixer is running on low,
16. gradually add the melted butter mixture
17. until smooth (the batter will be thick
18. and very sticky).
19. 4. Cover the bowl with plastic wrap and allow
20. to rise in a warm place until doubled in size,
21. about 1 hour to 2 hours (batter can be
22. prepared to this point and then refrigerated
23. overnight. Bring to room temperature before
24. continuing with step 5).
25. 5. After the batter has rested, stir in the pearl
26. sugar. Cover again and let rest for 15 minutes
27. before cooking.
28. 6. Gently stir the batter to deflate. Preheat the
29. waffle maker to a medium-high setting.
30. 7. Scoop a cup of batter onto the center
31. of the bottom waffle plate and spread to
32. about 1-inch from the edge of the plate.
33. Close the waffle maker and turn clockwise
34. to flip. Open the second waffle plate and
35. add a cup of batter onto the center of that
36. plate, close and turn clockwise to flip.
37. When the waffles are ready, carefully open
38. the waffle maker and remove baked waffle.
39. Then turn and open the second waffle plate
40. to remove the second waffle. Repeat with
41. remaining batter.
42. 8. For best results, serve immediately.