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4 Comments Oh, those delicious Belgian sugar waffles! You make these amazing sugar waffles with pearl sugar mixed through the batter giving them an extra crunch. Super tasty and not complicated! Takes a little more time than “regular” waffles. Sugar pearls are a specialty sugar that is a bit bigger and almost like sugar cubes or chunks of sugar. It might be hard to find these in a grocery store, so I tend to order it online (like this). The waffles have a lovely crunchy texture and it’s a thicker waffle than a regular one.
Belgian sugar Waffles
Waffles, I can’t get enough of them. And these Belgian sugar waffles are another great example of how delicious a really good waffle can be. Not too long ago, I made chicken & waffles (which I will share soon), but be sure to check out my waffles with roasted maple butter or the savory waffles with kimchi. Or just search for waffles, because I have many more variations.
I hadn’t made Brussels waffles before, though, so during a cooking session Eva and I had, we decided it was time to put these Belgian classics on the menu. And let me tell you, they don’t disappoint!
With yeast
These waffles are made with a yeast dough. Not everyone likes working with a leavening agent, but it is a must for these waffles. It makes them extra delicious. Because of the yeast, the dough takes a little more time, so you need about 1.5 hours to prepare. This is not active time, so you can do something else while you’re waiting. The rising time is roughly 30-60 minutes (cover in plastic wrap!) so not a very long time.
Once the dough is ready, you can start baking the waffles. You will need a Belgian waffle iron for this, but a regular waffle iron is fine too. Mine is square but because I roll the dough into dough balls the waffles come out round. And keeping them small means extra crispy edges. You just place the ball of dough in the middle of a hot waffle iron and it will flatten out and become round. But you can make it into any kind of format you want. They’ll be delicious no matter what.
Pearl Sugar
Once you’ve made the dough and it has risen enough you need to add the sugar crystals and work it through the dough. Pearl sugar gives the waffles an extra crunch. I always compare it a little bit to Dutch sugar bread. I think they use pearl sugar there too. Anyway, you can serve these Belgian pearl sugar waffles just like that. They don’t really need anything else, so don’t go crazy with toppings. Due to the sugar they are already quite sweet. You can add a bit of maple syrup or honey if you want but try one plain first to make sure it is actually necessary.
Simplicity is what makes these waffles so delicious.
Questions asked about Belgian sugar waffles
They are absolutely at their best when you eat them right away. Once cooled down a little they are super crispy and delicious. But stored in an airtight container leftover waffles keep for a few days. They are than served best when reheated with a toaster. That crisps them up again.
First of all the difference with these Belgian sugar waffles is that it’s a unique yeast dough. Normally the batter is a lot thinner and not really a dough. You might also use whipped egg whites in regular batter, like in the Burnt Butter Waffles which will act as the rising agent as well. This is a much firmer dough where the yeast is an essential ingredient.
That would be correct. Waffles just baked are not firm yet. They need to rest on a paper towel or something flat and within no time at all they will crisp up.
Check out these waffle recipes
Belgian sugar waffles
Ingredients
- 7 g dried yeast active
- 200 gr sugar
- 150 ml luke warm milk
- 4 eggs 2 yolks + 2 whole eggs
- 500 g all purpose flour
- 180 g butter at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 100 g pearl sugar
Equipment
- waffle iron
How to make Belgian sugar waffles
- Mix the lukewarm milk with the yeast and a tablespoon of the sugar in a bowl and whisk briefly. Let stand until it begins to foam.
- Meanwhile, separate 2 of the eggs. You will only need the yolks. Use the other 2 eggs whole.
- When the yeast mixture begins to foam, add the flour and sugar. Knead into a dough, adding the yolks and eggs one at a time. Add the softened butter and finally the salt and vanilla extract.
- Cover the dough and let it rise in a warm place for 1 hour, until it has doubled in volume.
- Now mix the pearl sugar into the dough and divide the dough into about 20 equal balls. Let them rise under foil or a clean dish towel for another half hour.
- Grease the pan and bake the waffles until golden brown and fluffy.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Super easy and so good!! Our whole family loved it!
Thanks Gloria!
Funny enough (oh embarassing?), when travelling across the Netherlands, Belgium, and Luxembourg last spring, we never had a Belgium waffle, although it was on our bucket list. Now I will need to either return to Belgium or get some perl sugar and a waffle maker:) These look impeccable!
O no Ben! How can you forget to try the waffles…:) But it happens. Now you just have to make them yourself!