Make brioche according to directions. After the 2-hour rise and punch down (step 8), you can either put the dough in the fridge for up to two days or you can work with the dough immediately. 

Take a golf-ball sized amount of dough and roll out with your hands into a 3-4 inch disk. Place 1 teaspoon of brown sugar or brown sugar mixture into the center of the disk. Pinch the sides of the disk to the center until you’ve created a dough ball that has enclosed the brown sugar. 

Place in the waffle maker on the lowest heat and press down. Cooking times will vary based on your waffle maker. It should take anywhere between 15-30 seconds. Cut open your first waffle to see if it has been cooked all the way through. It will brown rather quickly because it’s a highly enriched dough but continue through the full cook time. 

Eat right away or freeze for up to 2 weeks in an air-tight bag.