Belgian Waffles

cook time

90 mins

 prep time 

20 mins

total time

110 mins

Serves 4


  • 7g sachet dry yeast powder
  • 1⁄2 cup warm milk
  • 50g raw sugar
  • 575g plain flour
  • 1⁄2 teaspoon salt
  • 200g softened butter
  • Vanilla extract to taste
  • 2 large eggs
  • 150g Belgian pearl sugar


1) Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15

minutes to activate.

2) Place flour, salt, butter, remaining sugar, vanilla extract and eggs into a bowl of an electric mixer. Using the dough hook, beat until mixture looks crumbly.

3) Add warm milk and mix a little more to incorporate.

4) Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl. Cover with a clean cloth and rest for 10 minutes.

5) Add pearl sugar and gently knead through until evenly distributed.

6) Let the dough rest for 1 hour and the cut it into 80g balls.

7) Preheat until orange light flashes up and the word HEATING disappears.

8) Place a ball of dough into each section and close lid to cook. Repeat with remaining dough.

Serve with generous lashings of whipped butter or cream and maple syrup.