Classic Belgian-Style Yeast Waffles with Cinnamon and Brown Sugar

1.In a large bowl, dissolve the fresh yeast in the lukewarm milk. Let it sit for about 5-10 minutes until it becomes frothy.

2.In a separate bowl, lightly beat the eggs to ensure no shell fragments are present, then add them to the milk and yeast mixture.

3.Add the flour, brown sugar, cinnamon, and salt to the bowl. Mix until a homogeneous dough forms. You can use a stand mixer with a dough hook or knead by hand.

4.Gradually add the softened butter, a little at a time, to the dough, mixing well until it is fully incorporated and the dough is smooth and elastic.

5.Divide the dough into two equal portions. Cover each portion tightly with plastic wrap and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.

6.Once risen, punch down the dough to release the air. Gently fold in the pearl sugar until evenly distributed throughout the dough.

7.Divide the dough into portions of 140-150g each. Shape them into balls or logs. Cover and let them rest for about 15-20 minutes.

8.Preheat your waffle iron to 160-170°C (320-338°F).

9.Place a dough portion onto the hot waffle iron and cook for approximately 4 minutes, or until golden brown and crispy.

10.Carefully remove the waffle from the iron. Serve immediately with your favorite toppings.