We interrupt your weekend preparations with a recipe sure to make your mouth water, you pants tighter, and your family rise up and call you blessed!
Belgian Waffles, just like the ones found on a food truck in the Market of Stockel in Brussels, Belgium. Our family took a trip to Belgium a few years ago and these, my friends, were some of the most delicious things I have ever put in my mouth. After we arrived home I had to recreate them. I perused countless recipe sites and blogs, finally finding one that was close and tweaking it until I achieved perfection. Even our friends who lived in Belgium, when they came home for a visit, tried them and pronounced them “spot on!”
They have become a staple of our holiday celebrations. We enjoy them on Thanksgiving morning, Christmas Eve, New Year’s and even Easter. They are tres delicieux!
So, without further adieu, I give you the REAL Belgian Waffle. (Do not be fooled by the IHOP, frozen or other versions. They are not even CLOSE!)
Stockel Belgian Waffles
1 (.25 ounce) package active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar (such as Lars’ Own-you can order it from Amazon. This is the MOST IMPORTANT INGREDIENT!)
Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
Then (DO NOT skip this step. It is the secret to the hot, doughy center and crispy outer layer!) roll the dough into baseball sized portions and place them on a cookie sheet lined with foil. You will have between 8-12 dough balls depending on how big you make them.
Refrigerate at least two hours, overnight if possible.
When you are ready to cook these lovelies…
Preheat a waffle iron according to manufacturer’s instructions.
Place a ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes.
Repeat with the remaining dough balls. As you cook subsequent waffles, the sugar will begin to caramelize and the last waffle will be even more tasty than the first. But don’t tell your kids.
Pretend you are being selfless and going last out of loving sacrifice for your hungry tribe. It is worth the wait, I promise!
Allow the waffles to cool for 2 to 3 minutes before serving. You can top them with fruit, whipped cream, etc. but, honestly, mine have never lasted long enough to be topped with anything! They just go straight to our bellies!
Try it for yourself and tell me what you think! Bon appetite!