Recipe courtesy of Moojo

Belgian Waffle Dough

  • Level: Easy
  • Total: 1 hr 25 min (includes rising time)
  • Active: 50 min
  • Yield: 20 waffles
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2 1/3 teaspoons active dry yeast

2 tablespoons granulated sugar 

3/4 cup lukewarm (no more than 100 degrees F) milk 

1 cup (2 sticks) butter, melted 

3 teaspoons vanilla extract 

3 eggs 

3 cups all-purpose flour 

1/4 teaspoon kosher salt 

2/3 cup pearl sugar (see Cook's Note)


Special equipment:
a waffle press
  1. Pour the yeast and granulated sugar over the milk in a bowl. Let stand until the yeast softens and begins to become creamy, 10 to 15 minutes. Whisk the butter, vanilla and eggs into the yeast mixture until evenly blended; set aside.
  2. Stir together the flour and salt in a separate large bowl. Make a well in the center and pour the wet ingredients into the well. Stir together until a dough forms. Cover with a cloth and let rise in a warm place (80 to 95 degrees F) until doubled in volume, 25 to 35 minutes. Mix in the pearl sugar.
  3. Press golf-ball-sized (or your desired size) amounts of dough into a waffle iron and cook until golden brown (or according to the manufacturer's instructions).

Cook’s Note

You can find pearl sugar online.