Belgian waffles are lighter and crispier than their American counterpart.
They are made with imported pearl sugar, which carmelizes instead of melting.
Prep time: 1 hour and 50 minutes
Cook time: 5 minutes per waffle
- 3 cups all-purpose flour
- 1 cup imported pearl sugar
- 2 eggs
- 1 ½ stick unsalted butter
- ¼ cup warm milk (around 110 degrees Fahrenheit)
- 1 tbsp granulated sugar
- 2 tsp active yeast
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- Whipped cream
- Confectioners’ sugar
- Chocolate sauce
- Start by warming up the milk until lukewarm. The best temperature is around 110 degrees Fahrenheit. Then add the granulated sugar and yeast. Let sit for about 5 minutes, until it starts to get foamy and doubles in size.
- In your mixer add the flour, salt, and softened butter. Mix for a few minutes.
- Add the yeast mixture, eggs, and vanilla extract to the mixer and let it mix for about 3-5 minutes. Dough should not stick to the side of the bowl anymore.
- Then add your pearl sugar and fold into the dough.
- Cover the mixer bowl with plastic wrap and let it rise for 1 hour.
- Remove the dough from the mixer bowl and divide in 12 even balls.
- Put them on a silicone bake tray or parchment paper, so it doesn’t stick and let them rise for another 40 minutes.
- Warm your waffle maker to medium heat and add them one by one, or two by two, depending on how large your waffle maker is. Spray with non-stick butter spray. And put each dough ball in for about 3-5 minutes or until golden brown.
- Serve warm with confectioners’ sugar, or chocolate syrup.