Whisk the flour, yeast, sugar and sea salt together in the bowl of a stand mixer. Fit the dough hook onto the mixer. 

Whisk the eggs, seeds of a vanilla pod plus the extract, milk, honey and water together in a jug and pour slowly into the dried ingredients with the motor running mix it in to a soft and sticky dough. Continue to knead until soft and smooth and cleans the side of the bowl - 5-10 minutes on low to medium space. 

Turn the speed down to low and knead in the butter one chunk at a time. This will make the dough a lot softer and more like a super thick batter. Continue kneading another 10 minutes until no streaks of butter remain - you may want to stop and scrape the dough down a couple of times. 

Allow to prove in the bowl covered with cling film at room temp for up to 4 hours - once 2-3 times the size, lightly punch down the dough and cover once again, chilling in the fridge over night, up to 24 hours.

When ready to cook, remove the dough and flatten to a large round. Measure out the pearl sugar on top of the dough and knead it in - it's much easier to do if you simply fold it over and over than tried and pummel it in! 

Divide the dough into 12 pieces and shape to a rough oblong shape about 3/4 inch thick. You don't need to make them desperately smooth. If not using all them immediately, wrap tightly in two layers of cling film and freeze for another day. 

Heat your waffle maker up - I use an electric one but you can use stove top irons instead. When hot, squash in as many pieces of dough as your waffle maker cooks. Close the lid firmly and cook for 2-4 minutes until well browned and cooked through. You might want to cook one waffle first time to see how long your waffle iron takes as the temps can vary quite a bit. For stove top waffle irons, you will need to cook 2 mins on the first side and 1 one the second.