I have a serious sweet tooth, and one of my favorite sweets is a sugar waffle from Belgium. There is nothing better than to walk on the boardwalk in Blankenberge , a small city on the North Sea while enjoying a hot and sticky sugar waffle. I think I still have some burn marks from the hot sugar that got stuck on my fingers. All worth it mind you.
Trying to replicate this flavor is not easy for sure, but I think I’m close with this recipe. The key ingredient is the pearl sugar, “parelsuiker”. There are several pearl sugars on the market but only one is right. Belgian Pearl Sugar on Amazon.com
What sets this waffle apart from other waffles? For one, it’s made from dough not batter, and it has a lot of sugar in it.
This recipe as listed below will make about 10 to 12 waffles and it takes about 2 hours to make waffles from start to finish.
- 2/3 cup of milk
- 1 package of dry yeast
- 6 tbsp of unsalted butter room temperature
- 1 large egg
- 1 teaspoon of pure vanilla extract
- 1/4 cup of sugar
- 3/4 teaspoon of Kosher salt
- 3/4 cup of pearl sugar
- 3 cups of all purpose flour
- Warm the milk to 105-110°F (microwave for about 30 seconds) make sure not to exceed this temperature as the heat will kill the yeast.
- Sprinkle the yeast in the warm milk and let stand until it gets foamy (5 to 10 minutes).
- In the bowl of the stand mixer, add the butter in small chunks, sugar, salt, egg and vanilla and mix it all together.
- Using the dough hook on low speed of the mixer, add milk and yeast, start adding flour 1 cup at the time until you have fairly dry looking dough ball. Let it knead for 5 minutes. It should look like a bread dough.
- transfer dough ball to the clean bowl and cover lightly, let it rise to double it’s size. about 1.5 hours. I usually place the dough in a bowl in the oven at about 90 to 100°F.
- Optional: At this time you can pack it and refrigerate overnight, and let it sit for 20-30 minutes before going to the next step.
- Put the dough back in the stand mixer bowl and add the pearl sugar while kneading at low speed, until it’s all evenly incorporated.
- Break the dough up in small pieces, 3 oz or so. Roll into ball but flatten after forming.
- Heat your waffle iron on low heat, to prevent the sugar from burning.
- Lightly grease the waffle iron with some butter and place a dough ball in the center of the iron and close the lid.
- Remove the waffles after 2.5 to 3 minutes, when golden brown.
- I like my sugar waffles plain, some people like to add some toppings, like chocolate, whipped cream.