Biju’s Belgian Waffles

Warm milk in a saucepan or microwave. Or, if you've got a ton of time on your hands, use a candle. Combine milk, yeast, cane sugar, and 1 cup flour in a mixing bowl and set aside in a warm place (such as inside your oven with only the light turned on) for 15 minutes. In another bowl, whisk together eggs (yes bachelors, you can use a fork for this if you don't own a whisk) honey or maple syrup, butter, and vanilla. Add egg mixture to dough along with salt and remaining flour. Mix into a soft sticky dough. Cover and let rise for 1 hour (again, in a warm place). Punch down the dough and scrape it from the sides of the bowl. Loosely cover with plastic and refrigerate overnight. Separate dough into 12 chunks, roll each into a ball, then roll balls in pearl sugar. Cook according to your waffle iron’s directions. (We suggest the Oster Flip Belgian Waffle Maker, which has a nonstick surface, adjustable temperature control, and a body that rotates for even cooking.) As you remove waffles from the iron, place them in a 250-degree oven in a single layer on a baking sheet until the entire batch is ready to be served. Freeze leftover waffles and reheat them in the toaster for a quick weekday breakfast. Or lunch. Breakfast for dinner works sometimes, too. Serves six. Serving size: 2 waffles. Per serving: 421 calories, 19 grams fat, 11g protein, 53g carbohydrate, 245mg sodium