In a bowl, combine the warm milk, melted butter, and honey. Add the active dry yeast on top and stir, then let sit until foamy – about 15 minutes.
Stir in the all-purpose flour and salt until combined, then whisk in the eggs and vanilla bean paste. Cover the bowl with plastic wrap and let rise for an hour before cooking.
Preheat your oven to 375 degrees F. Place the chopped peaches on the baking sheet and toss with the coconut oil, cinnamon, and salt. Roast for 30 to 35 minutes, flipping once or twice, until softened and caramely.
Heat your waffle iron to the desired setting and add the batter to the waffle maker. The yeasted waffles take a little longer than non-yeasted, so allow 5 minutes or so for each waffle.
When ready, serve with the peach syrup and cinnamon butter!
Place the maple syrup in a saucepan over low heat and add the peaches (and any extra juice on the baking sheet). Heat over low heat until ready to serve.
Mix the ingredients together in a bowl until combined. Store in the fridge until you finish it up!
