|1 1/4||ounces fresh cake yeast or 2 packages ( 1/4 ounce each) active dry yeast|
|1 1/3||cups warm milk|
|1 3/4||cups flour|
|1||tablespoon granulated sugar|
|1||egg, beaten to mix|
2. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture and egg. With a wooden spoon, stir well to make a smooth batter.
3. Cover with a clean kitchen towel and set aside in a warm place for 2 hours to rise until the batter has doubled or tripled in bulk.
|9||tablespoons unsalted butter, at room temperature|
|1||teaspoon vanilla extract|
|1/4||teaspoon baking powder|
|Pinch of salt|
|2||tablespoons granulated sugar|
|3/4||cup pearl sugar (see above)|
|Extra flour (for sprinkling)|
2. Work the butter mixture into the sponge mixture until well combined. Cover, and set aside for 10 minutes.
3. With floured hands, shape the dough into 10 balls. Flatten one slightly and dust it with flour. (If the dough seems too wet to handle, that's OK. Pour the batter directly onto the waffle iron.)
4. Heat a waffle iron until medium hot. Place a flattened ball in the middle of the iron; close the top. Cook for 3 to 4 minutes. If the waffle iron is too hot, the sugar will burn. Some electric waffle irons bake on such a high temperature, it may be necessary to unplug the waffle iron intermittently to cool it off. Continue baking until all the waffles are done. Adapted from Mr. Crepe