Description
Fluffy Belgian waffles get a sweet, crunchy upgrade with pearl sugar and cranberries. Perfect for a weekend brunch!
Ingredients
Units
Scale
- 1 cups (237 ml) warm milk
- 1 packet active dry yeast
- 1 stick (113 g) softened butter
- 2 large eggs
- 2 tbsp brown sugar
- 3.75 cups (887 ml) AP flour
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cups (237 ml) pearl sugar
- 1 cups (237 ml) dried cranberries
Instructions
- Heat milk to 105-115°F (40-46°C), add yeast, and let stand for 10 minutes.
- Add brown sugar and mix.
- Place flour in a large bowl. Add butter, salt, vanilla extract, and almond extract. Mix to combine.
- Add eggs and stir. (This will be a dough, not a batter.)
- Cover and let the dough rise for 45 minutes, or until doubled in size.
- Stir in pearl sugar and cranberries (optional).
- Heat waffle iron and lightly spray with oil.
- Drop dough into the center of the iron (enough to cover the inner third).
- Cook until browned, about 3-5 minutes.
Notes
- For best results, use a high-quality pearl sugar for optimal crunch and sweetness.
- If your dough seems too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- Store leftover waffles in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 2 waffles
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 80