Make Your Own Belgian Street Waffles

One of the fun things about paying a visit to Belgium is getting a hot, sugary waffle from one of the numerous trucks stationed around the cities. Contrary to popular belief, these waffles aren't like the "Belgian style" waffles you get at your local IHOP. They tend to be smaller and denser. They're also made with pearl sugar which makes a crispy coating around the outside when the batter is cooked. You eat them plain as a snack during the day, not for breakfast. This type of waffle is sometimes called a Leige sugar waffle. You can also get the fluffier Brussels style at stands and restaurants that are covered in powdered sugar, fruit, chocolate sauce or ice cream in the tourist areas.

In my opinion, the traditional Leige style is better and it also makes a travel friendly, packable snack (good to take on rides too). It took some experimentation and research to locate and perfect a good recipe. If you're interested in trying some traditional street waffles at home, here's what I've come up with. Depending on how large you make them, servings vary from 4-8 waffles. I recommend using a stationary mixer instead of mixing by hand as the dough is very messy. Serve them hot or at room temperature. Store extras in an air tight container and toast a couple minutes to reheat. They keep a few days. Besides plain, they are great with peanut butter, jam, or Nutella. So, dust off your waffle iron and enjoy!

1 (¼ ounce) package yeast
1⁄3; cup lukewarm water
1 ½ tablespoons sugar
1⁄8; teaspoon salt
2 cups flour
3 eggs
3/4 cup softened butter
1/4 whole milk
1 cup pearl sugar (course grain sugar for pastry topping or crushed sugar cubes are good substitutes)

Directions:
Mix yeast, water, sugar and salt, and let develop for 15 minutes. Mix melted butter and milk in separate container and set aside. Put flour into a large bowl or bowl of stationary mixer. Make a well in the flour and pour in yeast mixture, and begin to knead or mix at medium speed with a dough hook. Continue to mix, add eggs, one at a time. Add milk and butter mixture, 2 tablespoons each addition, mixing well. The batter will get extremely sticky.

Let dough rest in bowl until doubled in size in a draft free location (microwave is a good spot) for about an hour. Gently mix in pearl sugar. Let rest for 15-17 minutes.

Heat waffle iron on number 3 or 4 setting depending on desired waffle size (this dough takes longer to cook than typical batter and will burn if cooked at a higher setting). When hot, butter waffle iron, pour in 3-4 tablespoons dough per waffle. Cook for 3-4 minutes, until waffles are lightly brown on top. Serve plain in parchment paper to go or with desired topping on a plate. Bon appétit!