In a small saucepan, gently heat milk until just warm, about 110 F. Remove from heat and pour the milk into a stand mixer fitted with a dough hook.

Add dark brown sugar and yeast to the bowl of the stand mixer. Allow the mixture to sit for about 3 minutes, and then use a whisk to stir your ingredients together.

Once whisked together, begin mixing the dough on slow speed. Add the eggs, vanilla extract, and vanilla seed and mix until combined on low-medium speed, about 2 minutes.

Once combined, add your flour and salt and stir until the dough begins to come together.

Once the dough comes together, add your butter while the dough is mixing, adding one cube at a time. The dough should mix on medium speed for about 5-8 minutes, or until the dough wraps around the dough hook and is pulling away from the sides of the bowl.

Place dough in a bowl that has been sprayed with non-stick spray and cover with plastic wrap. Let dough rest for about 1 hour, or until it doubles in size.

Place dough in the refrigerator to rest overnight (or at least 6 hours).

Once dough has rested overnight, prepare to make your waffles and heat up a Belgian waffle maker to about 360 F.

Gently knead the pearl sugar into the raw dough and portion dough into about 12 pieces, each piece should weigh about 80 grams.

Place the portioned dough onto a sheet tray sprayed with non-stick spray, and allow the dough to rest covered before cooking.

Working one at a time, place each piece of dough into the center of the waffle iron, pressing down. Allow to cook for about 3-5 minutes, until golden brown and crispy.

Serve garnished with powdered sugar or with toppings of choice.