At our house, we are huge pancake lovers and we often can’t imagine ending our week without enjoying a hot stack of pancakes on a Sunday morning. However, I have always had a soft spot for traditional Belgian waffles and have wanted to get a waffle maker for ages. When we got it as a Christmas present from our friends, I was finally able to try and make my long dreamed of homemade Belgian waffles from scratch and what better occasion than Jonas’ Birthday?!
I’ve got to say- they turned out incredibly well and we had loads we could snack on for a few days. I even froze a bag with some for later on! I found this recipe online and tweaked it just a bit to make it less sweet, so thought I would share it with all of you! It does take a bit of time as you do use a yeast dough, but if you have a stand mixer, a waffle maker and a bit of time before a special brunch- I highly recommend giving these a go. Especially if you’ve ever bought fresh Waffles in Brussels, where they are big, hot and have wonderful sugar crystals in them. These came out just like those!
Recipe: Makes about 12 waffles
- 1 cup milk
- 1 package (2 1/2 tsp) active dry or quick rise yeast
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 1/4 tsp salt
- 4 cups all-purpose flour
- 1 cup pearl sugar
- Warm the milk to just a little warm, sprinkle yeast over the milk and stir together to hydrate the yeast.
- In a large mixing bowl or using a stand mixer, stir together the butter, sugar, and salt. Then add in the eggs and combine.
- Stir in the milk/yeast mixture followed by flour until no dry clumps remain. The dough will be shaggy at this point.
- Knead the dough by hand or with a dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 8 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. If kneading using a stand mixer, knead at medium/high speed for about 6 minutes, stopping about halfway through to scrape the bottom of the bowl.
- Transfer the dough to a clean, greased bowl. Lightly spray the dough with oil and cover with a towel or plastic wrap. Let the dough ferment at warm room temperature until it doubles in size- around 30-45 minutes if you used quick rise yeast and 1-2 hours if active dry yeast was used.
- After the dough has risen and doubled in size- deflate the air out of the dough by pressing down on it in the center and bringing the edges of the dough over the top.
- Flatten the dough out on a lightly floured work surface and add the pearl sugar. Knead the pearl sugar into the dough until evenly distributed. If you don’t want to add the sugar bits- skip this step, although this gives the waffles their traditional caramelization and crisp!
- Divide the dough into roughly 12 pieces and cover with a piece of plastic wrap. Let the dough rest for 10 minutes while the waffle iron heats up.
- All waffle irons are different so start yours on a low temperature. Increase the temperature a little at a time to find the setting that will cook your waffle perfectly. Spray the iron with non-stick spray or grease with a bit of butter and put a piece of dough in the center of the waffle iron and close it. The waffle will puff up as it cooks. Cook until golden brown. I used a Cuisinart round Belgian waffle maker and the medium setting worked perfectly for me!
- Enjoy with toppings of your choice (jams, berries, banana, cream, nutella) and if you have extras left over- they store perfectly in an airtight zip-lock bag in the freezer for around 3 months!