Publican Waffles

http://chicago.grubstreet.com/2009/10/drown_your_olympic_sorrows_in.html

The Publican’s Waffes With Honey Butter  Recipe adapted from Becky Broeske
Makes 8 cups of batter (10 to 16 waffles)

4 large eggs
1 3/4 cups warm water
2 teaspoons kosher salt, plus a pinch for the honey butter
4 cups all-purpose flour
2 tablespoons sugar
2 cups whole milk, heated to 100°F
1/2 packet active dry yeast
3 sticks unsalted butter, 1 stick softened
1/4 cup honey
Pearl sugar (you can substitute chopped sugar cubes)
Powdered sugar, for dusting

1. In a large bowl, whisk the eggs with the warm water and salt. Add the flour and 2 tablespoons sugar in four additions, whisking a&er each addition until smooth. Whisk in 1 3/4 cups warm milk.
2. Pour the remaining 1/4 cup warm milk over the yeast and let sit for 10 minutes before adding to the batter. Melt 2 sticks butter, let cool to room temperature and whisk into the batter.
3. Pour the batter into a container at least twice its size. Let rest at room temperature for 30 minutes, then cover and refrigerate overnight.
4. Make the honey butter: Blend the softened stick of butter with the honey and a pinch of salt.

5. Heat a waffle iron and add the batter. Sprinkle the batter with a small handful of pearl sugar and cook according to manufacturer’s directions. Sprinkle the waffle with a dusting of powdered sugar