Halve the vanilla pod lengthwise and scrape out the pulp. Melt butter in a pot. Add milk and sugar and warm up lukewarm. Pour into a bowl. Dissolve yeast in it. Stir in eggs, pulp and flour.
Cover and leave to rise in a warm place for about 1 hour.
Divide the dough into approx. 72 portions and form into balls. Grease and preheat waffle iron for Belgian waffles. Place 6 balls on the crosses in each half of the waffle iron and bake until crispy. Let the finished waffles cool on a cake rack and dust with icing sugar.