My family started to really like Belgian waffles sold at local grocery store. The difference from regular waffles we used to make at home, Belgian waffles have chewy structure and very rich flavor, plus addition of pearl sugar gives extra caramelization and sweet crunch to the waffles.
And off course I wanted to make them as good as they were from the store.
After a couple of attempts, I am happy to share with you a recipe adapted from @abountifulkitchen
- 180g milk
- 2 eggs
- 140g melted butter
- 8g salt
- 40g sugar
- 80g active sourdough starter
- 0.5g instant dry yeast
- 440g all purpose flour (+20g if needed)
- 170g Belgian pearl sugar
Mix milk, eggs, melted butter, sourdough starter on its peak, yeast, sugar and salt, vanilla add flour.
Knead for couple of minutes by hand, dough will look lumpy, cover, let rest 15 min.
Try to round the dough, it should become smoother.
Cover, let proof in warm place for 4-5, hours it has to become lighter in touch.
Fold in the pearl sugar.
Divide the dough into a 90g balls.
Preheat waffle maker for about 8-10 min, place the dough in the middle of the waffle iron, cook waffles on low setting heat for 3-4 minutes, don’t rush, they need to cook through.
Note: to remove melted sugar from your waffle maker, use wooden stick or wooden spoon, while it is still hot. Wipe with paper towel.
12 thoughts on “Belgian Waffles”
I don’t understand this statement about cooking:
“fry waffles on low heat for 2-3 minutes on each side, don’t rush, they need to cook through.”
When you make waffles they are cooked simultaneously, because you close the top. So does that mean you cook them for 4-6 minutes?
Barbara, sorry for the confusion.
Choose the low heating setting on your waffle maker.
If it doesn’t turn both ways, then cook each waffle about 3-4 min.
Wow! I didn’t know that waflle irons came with the ability to turn off one part of it! Still using one that is over 50 years old!
I wouldn’t use pearl sugar at the end to protect my waffle iron may I? 🙏🙋♂️🇹🇷
Sure, skip the pearl sugar, but add more sugar to the dough
What do you suggest if i want to let the dough ferment overnight to have ready for breakfast?
Let it warm ferment for couple hours, then fridge until morning
Can someone please share how these recipes can be printed? It appears she has all of these locked out, even after subscribing/
Sorry for inconvenience!
We are trying to go green 🙏
I have a recipe program that I can copy and paste into. You could also just copy and paste the ingredients and directions into a word processing program.
If I ferment overnight should/could I omit the 0.5g instant dry yeast and still achieve the same results? How long should I warm ferment? 2 hours? Or more? And would I bake them directed out of the refrigerator? Thanks!
Because of all the enrichments in the recipe , fermentation without yeast will take longer. So please keep it in mind.