1 Prepare the ingredients and utensils

Ingredients to add to the dry mix:

• 1 egg (brown or white, it doesn't matter)
• 100 ml of beer. ≈ 6 tbsp + 2 tsp warm or room temperature.
• 25 ml of 3.25% warm milk (not hot, just warm)
   1 tbsp + 2 tsp
• 125 g of room temperature unsalted butter (taken out 30 min before)

Utensils:

• 1 butter knife
• 1 bowl (or stand 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 (for step 4).

2 Mix the dough

Pour the dry mix with the beer and egg. Add the milk only after mixing a little. (To prevent the milk from curdling) Mix gently (wooden spoon handle / hand / stand mixer on low speed).
When it's incorporated, add the butter in small pieces. Knead for about 5 minutes until the dough is homogeneous. 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 (from the sachet) either by hand, with a wooden spoon, or in the stand mixer on low speed. Divide into portions of ± 100 g (depending on your waffle maker). Place the dough balls on parchment paper.

5 Second rest

Let it rise for 1 hour (covered). Ideal: 24–27°C (otherwise it just rises a little slower).
If it's for tomorrow morning: this is where you stop until the next day, you let the dough rise all night covered with parchment paper, for example.

6 Cook

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