Belgian Waffle
Ingredients
- 500 g flour
- 10 g instant yeast
- 250 ml warm milk
- 50 g sugar
- 2 eggs
- 200 g soft butter
- pinch of salt
- 1 tsp vanilla
- 200 g Belgian pearl sugar
Unlike the thin, crisp waffles served with syrup elsewhere, the true Belgian waffle — from Liège — is made from a rich, buttery, yeasted dough rather than a batter, and studded generously with chunks of pearl sugar. As the dough cooks in the iron, the sugar caramelizes into crunchy, gooey pockets throughout the dense, chewy waffle.
Method
Dissolve the yeast in the warm milk with a little sugar; let it foam for about 5 minutes.
Combine the flour, remaining sugar, eggs, vanilla, salt and yeast mixture into a dough, mixing until smooth.
Gradually work in the softened butter until fully incorporated and the dough is smooth and elastic.
Fold in the pearl sugar.
Cover and let rise in a warm place for 2-3 hours, until doubled.
Divide the dough into palm-sized balls and let rest for about 15 minutes.
Cook each ball in a hot waffle iron until deep golden and the sugar has caramelized, 4-5 minutes.
Serve warm, plain or with toppings of choice.
