The original and best recipe for Belgian waffles, made from yeast dough, with plenty of butter and coarse sugar. These waffles come out perfectly even in the simplest, basic waffle irons.
Ingredients
- Butter, melted and cooled, 200 g
- Wheat flour, 360 g
- Instant yeast, 2 teaspoons (6 g)
- Brown sugar, 1.5 tablespoons
- Salt, a pinch
- Warm water, 80 g
- Eggs, 3
- Vanilla extract, 1 teaspoon
- Granulated sugar, 120 g
Preparation:
Melt the butter and let it cool.
Pour the flour into a bowl (e.g., from a stand mixer), add the instant yeast, brown sugar, and salt. Mix (using the paddle attachment of the mixer or a regular spoon).
Gradually add the water, mixing with the paddle attachment of the mixer or a spoon. Add the eggs and mix again on low speed.
Add the vanilla extract and the melted, cooled butter. Mix slowly with the mixer or a spoon until the ingredients combine into a smooth dough, about 2 minutes.
Cover with a cloth and let rise for 1.5 hours.
Add the granulated sugar to the risen dough and mix with a spatula. Let it rest for 10-15 minutes.
Heat the waffle iron, scoop a small portion of dough (about 1/4 cup per waffle) and place it on the waffle iron plate. Slightly flatten the dough with a spoon, close the waffle iron, and cook the waffles until golden brown, about 3 – 3.5 minutes.
