Copycat Waffle Love Waffles

• 3/4 c. whole milk, scalded and cooled to warm milk
• 2 T water, warmed
• 1 1/2 t. brown sugar
• 3 t. active dry yeast OR 2 t. instant yeast
• 2 large eggs, lightly whisked
• 3/4 c. unsalted butter (the original recipe said 1 cup, but we thought that was way too much)
• 3 T honey
• 3 T brown sugar
• 3 t. vanilla
• 2 c. bread flour
• 1 1/2-1 3/4 c. AP flour
• 3/4 c. granulated sugar (The original recipe said 2 cups of belgian pearl sugar, but we thought that was way too much)

1. Add the 1 1/2 t. of brown sugar to the milk and water and add the yeast, stirring to combine. allow the yeast to proof, or get foamy and puffy.
2. In a large stand mixer bowl, beat together the butter and sugars with a whisk (or with whisk attachment). Add the eggs, honey and vanilla. Stir together with spatula and add the yeast mixture. Place in a stand mixer with the dough hook and add 2 cups of bread flour. Mix until the dough is thoroughly incorporated, and add the remaining 1 1/2 - 1 3/4 c. AP flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use. Then punch down and knead in the pearl sugar. Separate into 8 to 10 balls and place on a hot, greased waffle iron. Cook until golden brown and serve with biscoff, whipped cream and fresh berries.

Notes: Need to skimp on the rise time? No biggie, though you will lose some of that awesome flavor.

Recipe credit: Oh sweet basil