Belgian Waffles
The Liège-style Belgian waffle — made with a yeast dough enriched with butter and chunks of pearl sugar that caramelise to a crispy coat during cooking. Deeper and fluffier than the Brussels style.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dissolve yeast in warm (not hot) milk with 1 tsp brown sugar. Leave 5–10 minutes until frothy.
About 5 min
Mix flour, remaining brown sugar and salt in a large bowl. Add eggs, vanilla and yeast mixture. Mix until a rough dough forms.
About 11 min
Add softened butter in small pieces, working it into the dough. Knead for 5 minutes until smooth and slightly sticky. Cover with a cloth and leave to rise in a warm place for 1 hour until doubled.
About 11 min
Gently fold the pearl sugar into the risen dough. Do not overmix — you want visible chunks of sugar throughout.
About 11 min
Heat a waffle iron to high heat and grease lightly. Divide the dough into 6–8 portions. Place one portion in the centre of the iron, close and cook 3–5 minutes until deep golden brown. The pearl sugar will caramelise against the iron, forming a crunchy, amber coating.
About 11 min
Serve warm — Belgian waffles are best eaten within minutes of coming off the iron. Serve with fresh strawberries, a dusting of icing sugar and whipped cream.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 24 g
- Fibre
- 2 g
- Sugar
- 24 g
- Sodium
- 200 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.