Recipe courtesy of Moojo
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Belgian Waffle Dough
Total:
1 hr 25 min
(includes rising time)
Active:
50 min
Yield:
20 waffles
Level:
Easy
Total:
1 hr 25 min
(includes rising time)
Active:
50 min
Yield:
20 waffles
Level:
Easy

Ingredients

  • 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)

Directions

Special equipment: a waffle press

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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