Mix the waffle mix, yeast and water in a blender. Mix 3 minutes on slow mode and 6 minutes in fast mode.
Add the butter or margarine. Mix 3 minutes on slow mode and 6 minutes in fast mode.
Add the Pearl sugar and mix 1 minute on slow mode.
The dough should have a temperature of 27°C.
Let it rest for 15 minutes at room temperature (covered with cling film).
Form dough scoops of 75gr to 80gr.
Let rise in 29°C and 85% humidity.