Details
| Serves |
16 waffles |
| Total |
40 min. |
| Prep |
10 min. |
| Cook |
30 min. |
| Active |
10 min. |
| Difficulty |
4/10 |
| Tags |
type-breakfast cuisine-belgian |
Equipment
- Stand Mixer
- Belgian-style Waffle Maker
- 2 x Mixing Bowl
- Plastic Wrap
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<img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> / ljɛʒ /
</aside>
Ingredients
Main
- ½ c. Milk, whole and lukewarm
- 3 T Honey
- 1 T Brown Sugar
- 1 T Vanilla Extract
- 1 t Salt
Eggs
Yeast
- ⅓ c. Water, lukewarm
- 1 T Yeast, active dry
Dough
- 16.5 oz. All-Purpose Flour
- 8 oz. Butter, unsalted and softened
Pearl Sugar
Instructions
Prep
- Proof the Yeast and a pinch of brown sugar in bowl for 10 minutes
- Dissolve Main ingredients together in another bowl
- Beat Eggs and mix with Main
- Combine Main and Yeast with ⅔ of the measured flour into stand mixer with dough hook
- Mix on low, regularly scraping the sides, while adding butter a tablespoon at a time
- Continue mixing, adding remaining flour a couple tablespoons at a time
- Stop when dough is smooth and elastic
- Transfer to lightly oiled bowl, cover with plastic wrap, and rise for 2 hours
- Punch down dough, re-cover, and chill refrigerated overnight
Cook
- Preheat oven to 200°F, preheat waffle iron
