Description
Deliciously rich and chewy Belgian waffles with caramelized pearl sugar, perfect for an indulgent treat.
Ingredients
- 245 grams (1 cup) whole milk
- 118.5 grams (1/2 cup) warm water
- 1 package (7 g) instant yeast (or active dry yeast)
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 XL eggs, room temp and lightly beaten
- 1 tablespoon vanilla bean paste (or extract)
- 1/2 cup unsalted butter, very soft but not melted
- 741-800 grams (~5 3/4 – 6 1/4 cups) all-purpose flour
- 6 grams (1 teaspoon) kosher salt
- 2 cups pearl sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the milk, warm water, and yeast.
- If using active dry yeast, let the mixture sit for about 5-10 minutes to bloom before adding the sugars.
- Once combined, mix in the granulated sugar and brown sugar until well blended.
- Add the eggs, honey, and vanilla to the mixture, and mix until incorporated.
- Gradually add in 2 cups of flour and mix until mostly combined.
- Switch to the dough hook, adding the salt and remaining flour 1/2 cup at a time, mixing on low speed until a dough forms that pulls away from the sides of the bowl.
- Slowly incorporate the soft butter one tablespoon at a time until fully mixed in.
- Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled, about 1-3 hours.
- Once doubled, gently deflate the dough and refrigerate to ferment overnight for enhanced flavor, or proceed to the next step if time is short.
- When ready, remove the dough from the fridge and bring it to room temperature (around 2 hours).
- Place the dough on a floured surface and flatten into a rectangle. Spread 1 1/2 cups of pearl sugar over the dough.
- Fold the bottom third up and then the top third over that, pressing down. Add the remaining pearl sugar and fold again, forming a rectangle.
- Roll the dough into a log about 12-14 inches long, divide it into 12 pieces, and shape each into a ball. Flatten slightly and place them on a parchment-lined baking pan.
- Cover with lightly sprayed plastic wrap and heat your Belgian waffle maker.
- Spray the iron with non-stick spray. Cook each round of dough until puffed and caramelized to a golden brown. Serve warm.
Notes
Ensure ingredients are at room temperature for the best texture. Don’t skip the fermentation step for enhanced flavor.
