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1
In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes.
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2
In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt.
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3
Make a well in the center of the bowl and pour in the yeast mixture.
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4
Mix at medium speed until shaggy, about 1 minute.
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5
Add the eggs one at a time, mixing for 20 seconds between each.
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6
Whisk the vanilla with the 1 cup of melted butter.
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7
With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky.
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8
Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
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9
Stir the pearl sugar into the risen batter.
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10
Cover again and let rest for 15 minutes.
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11
Preheat the oven to 250.
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12
Preheat a Belgian waffle iron and brush it with melted butter.
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13
Gently stir the batter to deflate.
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14
Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed.
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15
Transfer the waffles to plates or keep them warm in the oven, then serve.
