1 Prepare ingredients and utensils

Ingredients to add to the dry mix:

• 1 egg (brown or white, it doesn't matter)
• 125 ml 3.25% warm milk (not hot, just warm)
• 125 g unsalted butter at room temperature (taken out 30 min before)

Utensils:

• 1 butter knife
• 1 bowl (or mixer/work surface)
• 2 tablespoons
• 1 scale to weigh the butter
• 1 wooden spoon

The bag includes: 1 dry mix + 1 bag of pearl sugar (at step 4).

2 Mix the dough

Pour in the dry mix + liquids (egg, milk). Mix gently (wooden spoon handle / hand / slow speed mixer).
Once combined, add the butter in small pieces. Knead for about 5 minutes until the dough is smooth. If the dough is too liquid, add a little flour.

3 Let it rest

Cover the dough and let it rest for 30 minutes at room temperature.

4 Add the pearl sugar

Incorporate the pearl sugar (bag) either by hand, with a wooden spoon, or in the mixer at low speed. Divide into portions of ± 100 g (depending on your waffle maker). Place the dough balls on parchment paper.

5 Second rest

Let rise for 1 hour (covered). Ideal: 24–27°C (otherwise it will rise a little slower).
If it's for tomorrow morning: this is where you stop until the next day (cover the dough balls well).

6 Cook

Heat the waffle maker, cook until the batter is golden/caramelized. Cooking time varies depending on your waffle maker: usually ~between 5 and 6 minutes. If you have a temperature setting, use a medium temperature.
Enjoy your meal!