Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Belgian Sugar Waffles 3.5 (12) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Yield: 2 dozen Yeast helps give these waffles their signature crispy texture. Ingredients 3 ½ cups plus 2 tablespoons all-purpose flour 10 teaspoons active dry yeast ¾ cup plus 2 tablespoons whole milk, room temperature 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, softened 5 large eggs, room temperature 2 teaspoons pure vanilla extract ¼ cup plus 2 tablespoons granulated sugar ¾ teaspoon salt 1 cup amber sugar or coarsely chopped light-brown sugar cubes Confectioners' sugar, for dusting Directions Put 1 cup plus 2 tablespoons flour, 5 teaspoons yeast, and 1/3 cup water into the bowl of an electric mixer fitted with the paddle attachment. Mix to combine. Transfer to a large bowl. Cover loosely with plastic wrap, and let rest 12 hours. Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes. Put remaining 2 1/2 cups flour, the butter, eggs, vanilla, and flour-yeast mixture into the clean bowl of electric mixer fitted with the dough hook. Add milk-yeast mixture; mix on medium speed 1 minute. Add granulated sugar and salt. Raise speed to high; mix until batter pulls away from sides, about 10 minutes. Add amber sugar, and mix 30 seconds. Cover loosely with plastic wrap, and let stand in a warm place until doubled in bulk, about 30 minutes. Heat a waffle iron until hot. Drop 2 tablespoons batter onto each mold. Cook until golden, about 3 minutes. Let cool completely on a wire rack. Dust with confectioners' sugar. Cook's Notes Waffles can be stored in an airtight container up to 1 week. Print