In a small bowl, warm the milk to about 110°F (43°C). Dissolve the yeast in the warm milk with a pinch of sugar and let stand for 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Create a well in the center and add the yeast mixture, eggs, and vanilla extract.

Mix until a shaggy dough forms, then add the softened butter in small pieces. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky.

Cover the bowl with a damp cloth and let rise in a warm place for 1.5-2 hours until doubled in size.

Once risen, punch down the dough gently and fold in the pearl sugar, distributing it evenly throughout. Be careful not to overwork the dough at this stage.

Divide the dough into 8 equal portions (approximately 100g each) and shape into balls. Let rest for 15 minutes covered with a cloth.

Preheat your waffle iron to medium-high heat. Lightly brush with melted butter if needed.

Place one dough ball in the center of the waffle iron and close the lid. Cook for 3-4 minutes until deep golden brown and caramelized.

Remove carefully using a fork or tongs and place on a cooling rack. The waffles should be crispy on the outside with visible caramelized sugar.

Repeat with remaining dough balls, allowing the waffle iron to reheat between batches if needed.

Serve warm immediately or within a few hours for best texture.