If you have ever had the opportunity to visit Europe, you will love the pastries. French, German, Italian…. They all have wonderful sweet treats. Belgian Waffles is one of those amazingly good treats. Street vendors in Belgium sell them in paper cones, drizzled with Nutella or powdered sugar. I know we have Belgian Waffles in the U.S. but they don’t compare to the authentic ones you would get in Belgium. They start with yeast batter and have littles pearls of sugar baked into them. They are a little more work that mixing up a box batter, but well worth the effort - and you can freeze them!
Belgian Sugar Waffles
1 packet (1/4 oz) rapid rise yeast
¾ cup warm milk (not hot or you will kill the yeast. Around 100 degrees).
3 ½ cups all-purpose flour
¼ cup brown sugar
1 Tsp salt
2 large eggs at room temperature.
2 Tsp vanilla extract
2 sticks butter, softened
1 cup Belgian pearl sugar
Dissolve yeast in warm milk and set aside until it starts to bubble – about 10 minutes.
Combine all ingredients except the Pearl Sugar in a large mixing bowl. Mix until all ingredients are blended and you have a soft ball of dough.
Cover the dough and let it rise until it doubles in size – about 45 minutes.
Stir in the Pearl Sugar until evenly distributed
Divide the dough into 12 equal portions
Form into patties on a greased cookie sheet. Cover and allow to rise again – about 15 minutes.
Bake in a preheated and greased waffle iron for 2 to 3 minutes or until they are golden brown. (Be Careful! The Sugar Pearls can be very hot!)
Note- You can find Belgian Pearl Sugar on Amazon or in Specialty baking shops.