Place yeast, milk, and water into your mixer bowl. Whisk to combine.
Add egg and 80 grams flour, mix to blend and make sure to scrape the sides of the bowl.
Sprinkle remaining 160 grams of flour over this wet mixture, but do NOT stir. Cover and let sit for 90 minutes. At the end of this time, the batter should be bubbling over the flour.
Combine brown sugar and salt, add to mixture, mixing on low speed to blend.
Whisk together honey and vanilla and drizzle in. With the mixture on medium low, add 30 grams of softened butter at a time. Make sure to stop and scrape the sides of the bowl during this process. Dough should be sticky, but come together.
Place dough in an oiled bowl and cover. Let rise for 4 hours.
After four hours, refrigerate the dough for 30 minutes. This is important!
After the 30 minutes, bring the cool dough out and deflate it using a spatula. Scrape the dough onto a piece of plastic wrap and place it overnight int eh refrigerator.
The next day, cut 110 gram sized dough balls and manually knead in 30 grams of Belgian sugar. Let rest for 90 minutes before cooking in waffle iron.
Depending on your waffle iron, you'll cook your waffles for 2-4 minutes. Serve immediately!
To make green tea whipped cream: infuse 1 cup heavy whipping cream with 2 tablespoons Palais de Thes loose leaf tea. The next day, strain and whisk until whipped cream is made.