WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

½ C. whole milk

4 large eggs

4 C. unbleached all-purpose flour

1 tsp. kosher salt

3 T. granulated sugar

1 ¾ tsp. instant or rapid rise yeast

1 C. room-temperature unsalted butter

1 C. pearl sugar or crushed sugar cubes

vegetable oil

chocolate sauce (to serve)

In a small saucepot, heat milk to scalding, or 180°F, using a candy thermometer to gauge temperature. Pour milk into a heatproof bowl and set aside, with candy thermometer, to cool to 110°F. In the bowl of a stand mixer fitted with the dough hook attachment, add warm milk and then eggs, flour, salt, sugar and yeast. Mix on medium speed until dough is fully moistened and cleans the sides of the bowl, about 8 minutes. Scrape dough off hook, press together into bottom of bowl, cover and let rest for 10 minutes. Then add bowl back to stand mixer and begin adding butter on medium speed, increasing speed one setting at a time, until fully incorporated and dough is glossy and smooth, about 8 minutes. Add pearl sugar and mix just until incorporated. Place dough in an oiled bowl, making sure to coat dough in a little oil, as well, and tightly wrap with plastic wrap; refrigerate dough overnight. Turn dough out onto a floured work surface and press into a rectangle 5 inches by 8 inches. Using a sharp knife, cut dough into quarters, then each quarter into 3 equal pieces for a total of 12 pieces. Round each portion into a ball and set aside to warm to room temperature for 45 minutes; lightly cover bowl with a tea towel. Preheat waffle iron on medium-high heat. After dough balls have rested and waffle iron is hot, bake each waffle in iron until a deep golden brown. Drizzle with chocolate sauce and serve.