Heat the milk to lukewarm, about 110°F.
Add the warm milk to the bowl of a stand mixer fitted with the dough hook. Add 1 tsp of the granulated sugar. Add the yeast. Lightly mix. Let sit for 10 minutes so that the yeast can bubble.
Add the eggs and 2 cups of flour. Mix until smooth. Add the sugar, salt, vanilla and the remaining 2 cups of flour and mix until combined.
Gradually add the softened butter, a tablespoon at a time. Mix on low speed for 6 minutes. The dough will come away from the sides of the bowl. *
Cover the bowl with plastic wrap and let rise for 1-2 hours.
Deflate the dough by pressing down on it in the center. Wrap the dough in plastic wrap. Refrigerate overnight. And then continue in the morning…..
Let the dough sit at room temperature for 20-30 minutes. Flatten the dough out on a clean work surface. Add the pearl sugar and knead it into the dough until evenly distributed.
Divide the dough into 12 pieces about 3.5 oz each.
Cover the dough balls and let them rest for 10 minutes. Heat your waffle iron.
Place dough balls in the center of your waffle iron. Cook for about 4 minutes or until they golden brown and the sugar has melted.
Serve warm. Top with Biscoff, Nutella, fresh whipped cream and berries.