Belgian Sugar Waffles

Yeast helps give these waffles their signature crispy texture.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, December 2006


  • 3 1/2 cups plus 2 tablespoons all-purpose flour
  • 10 teaspoons active dry yeast
  • 3/4 cup plus 2 tablespoons whole milk, room temperature
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
  • 5 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1 cup amber sugar or coarsely chopped light-brown sugar cubes
  • Confectioners' sugar, for dusting


  1. 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.

  2. Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes.

  3. 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.

  4. 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.

  5. 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.