500 g of flour
200 g of semi-salted butter
50 g of brown sugar
200 ml of milk
2 eggs
1 pack of instant yeast
150 grams of granulated sugar
2 hours before preparing the dough, bring the butter to room temperature to soften it.
Warm the milk in a microwave to 40C and put it in the bowl of the food processor. Mix in the yeast.
Add the flour, brown sugar and eggs. Knead for 5 minutes at the slowest speed.
Add the butter in pieces and knead at a still slow speed for 10 minutes.
Gather the dough into a ball in the center of the bowl and cover it. Let rise at room temperature for 1h30.
After this time, add the sugar grains and mix in the dough by incorporating them with a spatula.
Take portions of 100 grams and place them on baking paper.
Reserve at room temperature for 20 minutes, or several hours (5 to 6 hours) in a cool room (or refrigerator), before cooking.
Heat the waffle iron at a medium thermostat, 5/6 (no need to grease it if the plates are non-stick). Place the dough ball on the baking sheet, cook for 3 minutes.