THE BEST BELGIAN WAFFLES EVER | Kitchen Bravo

Pour 1/3 cup of warm water into a bowl and add 2 tablespoons of brown sugar, stirring until dissolved.

Sprinkle 1 tablespoon of active yeast on top of the water and sugar mixture, then stir gently and let sit for about 5 minutes until foamy.

In a large bowl, combine 2 cups of flour and 2 teaspoons of pink Himalayan salt, stirring to mix.

After 5 minutes, check the yeast mixture; it should be bubbly and foamy. Create a well in the center of the flour mixture and pour in the yeast mixture.

Stir the yeast mixture into the flour until it becomes shaggy.

Crack 3 eggs on a flat surface and add them one at a time to the mixture, stirring for about 20 seconds between each addition.

Pour in 1 cup of melted butter and 1 teaspoon of vanilla extract while mixing until well combined, forming a loose dough.

Mix the dough for about 5 minutes until it is smooth and silky.

Crush about 1/2 cup of sugar cubes into smaller pieces to resemble Belgian pearl sugar.

Fold the crushed sugar cubes into the dough until well incorporated.

Cover the dough with plastic wrap and let it rise for 2 hours, or refrigerate overnight for next-day use.

Preheat the waffle iron and brush it with melted butter to prevent sticking.

Scoop about 2 tablespoons of dough and place it in the waffle iron.

Equipment Needed

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