Belgian sugar waffles

Ingredients

• 1 kgplain flour
• 400 mltepid water
• 100 g (or 1/3 of this amount if using dry yeast)yeast
• 4 tsppotato starch
• 15 gsalt
• 5 g (or more salt if you don't have kala namak)kala namak
• 1 tspvanilla extract
• 550 gvegan butter
• 100 gsugar
• 600 gpearl sugar

Instructions

1. 1

   Mix the dough

   Stir the yeast with half the sugar and the potato starch into the tepid water. In a separate bowl, beat the vegan butter with the remaining sugar and vanilla extract until creamy. Mix the flour with the salt, then combine everything and mix well. Leave the dough to rest for 20 minutes.

2. 2

   Add pearl sugar

   Knead in the pearl sugar until it is evenly distributed through the dough.

3. 3

   Shape the dough

   Dust your work surface with flour and turn out the dough. Divide it into 80–100 g pieces, shape each into a sausage, and leave them to rest for another 20 minutes.

4. 4

   Bake the waffles

   Heat the waffle maker until hot and bake the waffles. Transfer them to a rack to cool.

What are Belgian sugar waffles?

Belgian sugar waffles are enriched, yeast-raised waffles with pearl sugar mixed into the dough. They are often associated with Liège-style waffles, where the sugar melts and caramelises as the dough cooks.

This version uses vegan butter and a short first rise, followed by a second rest after shaping. The pearl sugar gives the finished waffles their characteristic sweet crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 6g protein, 74g carbs, 22g fat.

Flour supplies most of the carbohydrates, while the sugar and pearl sugar add more; vegan butter is the main source of fat, and flour contributes most of the protein. Serve a waffle with fruit or plain yoghurt to add freshness and round out the plate.

The ingredients that shape the dough

Flour and yeast: plain flour forms the structure, while yeast gives the dough time to develop and puff. The recipe uses tepid water to mix with the yeast; it should feel warm rather than hot.

Vegan butter: beating it with sugar and vanilla until creamy helps distribute it through the dough. Different vegan butters vary in firmness, so use one that can be beaten smoothly.

Pearl sugar: these larger crystals are added after the first rest so they remain distinct in the dough. They melt during cooking and create sweet, crisp spots.

Mixing and resting

First rest: after combining the wet and dry mixtures, leave the dough for 20 minutes as directed. It may feel rich and firm rather than like a loose batter.

Second rest: shape the portions into sausages and rest them for another 20 minutes before baking. Keep them on the floured work surface so they are ready to transfer to the waffle maker.

Getting the texture right

Even distribution: knead the pearl sugar through the dough without leaving large clumps in one area. This helps each waffle get a share of the sugar.

Hot iron: the method calls for a hot waffle maker. Cook the dough until the waffles are set and browned, keeping an eye on the sugar, which can caramelise quickly.

Working in batches

Portioning: pieces of 80–100 g make individual waffles, but the number you get depends on how you divide the dough. Keep the portions similar in size so they cook at a similar rate.

Cooling: place each waffle on a rack after baking rather than stacking them. Air can circulate around the waffles, helping the outside stay crisp.

What to serve with them

Fruit: berries, sliced pears or stewed apples provide a fresh contrast to the sweet, buttery waffles. Serve them alongside rather than piling on so much fruit that the waffles soften.

A drink: coffee, tea or hot chocolate all work well. For a simple serving, enjoy a waffle warm on its own while the pearl sugar is still crisp.

Recipe notes & tips

• Use tepid rather than hot water when mixing the yeast.
• Beat the vegan butter and sugar until creamy before combining the dough.
• Knead the pearl sugar in until it is spread throughout the dough.
• Flour the work surface lightly so the shaped pieces are easier to handle.
• Keep the waffle maker hot between batches for more even cooking.
• Cool the waffles on a rack instead of stacking them.

Variations

• Citrus note: add finely grated lemon zest to the butter and sugar mixture.
• Extra vanilla: use a little more vanilla extract for a stronger aroma.
• Warm spice: add a pinch of cinnamon to the flour and salt.
• Fruit topping: serve with fresh berries or sliced pear.
• Chocolate pairing: serve warm waffles with a little melted dark chocolate.

Common mistakes to avoid

• Water too hot: it can hinder the yeast; use water that feels tepid.
• Uneven pearl sugar: large clumps leave some waffles short of sugar; knead it through the dough evenly.
• Skipping the rests: the dough needs both 20-minute rests; allow the shaped portions time before baking.
• Crowded waffle maker: pieces can spread into one another; bake them in batches with room to expand.
• Stacking while warm: trapped steam softens the crust; cool waffles on a rack.

How to store

Keep cooled waffles in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Reheat from thawed in a toaster or a hot oven until warmed through and crisp at the edges.

Frequently asked questions