Ingredients
Units
Scale
- 250 ml milk (1 %)
- 8 gr dry baker's yeast
- 500 gr flour (ideally T45, otherwise T55)
- 35 gr maple sugar (or brown sugar)
- 3 teaspoons natural vanilla extract
- 2 pinches of salt
- 2 eggs
- 250 gr unsalted butter (softened)
- 200 gr pearl sugar
Instructions
- Dissolve yeast in warm milk.
- Let stand for 10 minutes.
- In a large bowl, combine flour, maple sugar (or brown sugar) and salt.
- Add eggs, vanilla extract, milk and yeast.
- Knead for 5 minutes at slow speed, with or without food processor.
- Add the softened butter, cut into small pieces, then knead for 10 minutes at slow speed.
- Cover the bowl with a tea towel and leave the dough to rise for about 1 h 30 (it should double in volume).
- Add the pearl sugar to the bowl and stir to distribute the sugar throughout the dough.
- Shape into dough pieces weighing approximately 100 grams. Shape them into a rough ball and try not to have any pearl sugar on the outside, but keep it on the inside of the dough.
- Prepare your waffle iron. Apply a thin layer of oil to prevent the batter from sticking, then heat it up.
- Place a dough piece in each cooking zone of your waffle iron (I personally have 4, see photo).
- Cook for about 5 minutes (if your waffle iron can turn over, turn halfway through cooking).
- Remove the waffle and place on a wire rack to cool.
- Serve warm.
Notes
Take care when cooking your waffle. Depending on your equipment, cooking times can vary greatly. You want a slightly brown waffle, neither too white nor too dark.
- Prep Time: 15
- At ease: 1h30
- Cook Time: 30 minutes
- Category: patisserie
- Cuisine: Belgian
English 
French