Prep 30 mins
Cook 5 mins
I have not yet had the good fortune to visit Belgium, but I do frequent a lovely NYC cafe called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If perled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website.
- 1 (1/4 ounce) package yeast
- 1⁄3 cup lukewarm water
- 1 1⁄2 tablespoons granulated sugar
- 1⁄8 teaspoon salt
- 2 cups flour
- 3 eggs
- 1 cup softened butter
- 1 cup pearl sugar
- Mix yeast, water, sugar and salt, and let develop for 15 minutes.
- Place flour into a large bowl.
- Make a well, pour in yeast mixture, and begin to knead.
- Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
- Let dough rest in bowl until doubled.
- Gently mix in pearl sugar.
- Let rest for 15 minutes.
- Heat waffle iron.
- When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
- Cook for 3-5 minutes, until waffles lightly brown on top.
- Serve warm or room temperature.
The most consistent source of pearl sugar (pärlsocker) is IKEA's Swede Shop.
Super delicious, however.....my husband made these this morning and did not have the heart to put all that butter in there. He used half the amount called for and they were still quite wonderful. We also didn't have pearl sugar so he used sugar in the raw. I saved this little gem. It's a great waffle for special occasions as you probably wouldn't want to indulge in this delight every weekend...or maybe you would!!!
The most consistent source of pearl sugar (pärlsocker) is IKEA's Swede Shop...for the swedish pearl sugar used for bread decorating because it dissoved itself when cooked.
The most consistent source of BELGIAN pearl sugar is belgianpearlsugar online because it is the one used for the belgiuan waffles.