It has been my dream for many years now to find a good recipe for yeast based Belgian Waffles. Recently a friend of mine shared how much she loved the recipe she uses and I gave it a try. I don’t think the regular waffles will impress my hubby after he tried these.
Yeast based waffles are richer, denser, sweeter and chewier. They will easily fly off the table as a dessert or make an impressive breakfast.
Belgian Waffles an be stored in a air tight container for 2-4 days.
Note: If you don’t have pearl sugar on hand you can crush some sugar cubes into pearl size pieces.
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- Combine yeast, lukewarm milk and two table spoons of sugar into a bowl and let it sit for about 5 minutes, until bubbles appear.
- Combine the flour, reminder of sugar and salt in a separate bowl and make a well in the center.
- Pour the bubbly yeast mixture into the well and mix until combined. Into the mixture, add eggs, one at a time.
- Add melted butter, and vanilla extract to the dough. The dough will turn out sticky. Let the dough sit for about an hour in a warm place or until it doubles in volume.
- Heat the waffle iron to a medium. Place a spoonful of the dough in the middle of a waffle iron and flatten it slightly.
- Cook waffles until they are golden brown.