I myself use the mixing bowl of the food processor plus the dough hook, but it can of course also simply with the hands.

Put the yeast in a small bowl. Add a cup of lukewarm milk. Stir well and let the yeast get going half an hour at room temperature. Stir occasionally and note that you Bowl to stay making the yeast mixture could overflow. The milk may decide not to be hot because the yeast cells die! A temperature of 30 ° c is ideal.

Separate the eggs and keep the yolks and the egg whites aside.

For the dough, use 1 kg of flour, the rest of the milk, the yeast mixture, egg yolks, salt and vanilla sugar. Make sure all the ingredients are at room temperature: generously about 22 to 28 ° c.

Place the flour in the mixing bowl of the food processor. Make a hole in the middle. Add the remaining ingredients. Put the food processor with the dough hook and let ca. 5 minutes mix. Beat the egg whites until stiff with the hand mixer. Mix the protein quietly under the dough. Put the dough in a warm place away. Deck him off with a cloth one leave it for dough to rise for about half an hour.

Let the butter soften in the meantime. Work the butter all kneading the dough under and do that then also with the Pearl sugar.

Divide the dough into portions of approximately 100 grams and put it away in a warm place for 30 minutes covered the second rad.

Use a Waffle Iron with coarse screen and let this not sure to become hot. I myself use a electric Tefal iron which the thermostat from 0 to 4 goes; This move I on stand 2.5.

Heat the iron for. The iron does not need to be greased. Close the iron and put your timer to 3 minutes. Gently remove the waffles with a special fork with 2 teeth out and let them cool on a bakrooster.

The best are the waffles when you eat them right away. Do you want to keep them a little longer, then let them cool and uitwasemen an hour and keep them in a closed box.

Warm them just before eating in the waffle iron on stand 1, for 30 seconds.