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The day before, place into the bowl of a stand mixer.
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1/2 pkg Active Dry Yeast
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1/4 cup Whole Milk at 110-115 degrees
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1/6 Cup Water at 110-115 degrees
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Stir for a few seconds to moisten the yeast.
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Now add:
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1 Large Eggs room temp. and lightly beaten
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1/2 cup Bread flour
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Mix to blend. Scrape down sides of bowl
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Sprinkle an additional:
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3/4 cup Bread flour
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Over the top, but DO NOT stir it in
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Cover and let stand 75-90 minutes ( the batter will bubble up through the cover of flour).
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Then add:
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1/2 Tbsp Light Brown Sugar
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3/4 tsp Table Salt
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3/4 tsp Baking Powder
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Mix on low speed to blend. With machine on low, add:
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1 Tbsp Honey
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1/2 Tbsp Vanilla
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Then add just 2 Tbsp AT A TIME:
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1/2 Cup Butter soft room temperature
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Let it mix for a few minutes after the last Tbsp of butter. The dough should be elastic and a little sticky.
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Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 2 hours. This step is crucial for developing the flavor.
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REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO NEXT STEP
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This is essential. The yeast respiration must be slowed before continuing.
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Stir the dough down (meaning: gently deflate the gases from the dough by pressing on it with a rubber scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT.
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The next day, place the cold dough in a large bowl and add:
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1/3 to 1/2 cups Belgian Pearl Sugar.
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Mix the sugar into the dough by hand until the chunks are well-distributed. Once mixed, divide the dough into 5 pieces of equal size. Let each rise (covered loosely in plastic wrap) for 90 minutes.
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I cook them on medium high for about 30 secs then reduce the heat to low. They should be gooey in the middle and cooked on the outside.
