Belgian waffles

Belgian waffles are square and slightly thicker than traditional Swedish ones. They're perfect for Sunday brunch but also for dessert. Enjoy with some of our curd recipes.

Makes about 8

About 1 hour

Rating (13 ratings)


125 g butter
250 ml milk
200 ml water
12 g (1/4 packet) fresh yeast
2 egg yolks
2 egg whites
½ tsp salt
400 ml plain flour
160 g Dansukker Nib Sugar
Butter, melted until it is liquid

Optional flavouring
1 packet (1/2 g) saffron + 1 tsp Dansukker Granulated Sugar (crush together in a mortar)
4 tsp cinnamon, ground
4 tsp ground cardamom


Melt the butter and add milk and water. Heat to 37 °C.

Crumble the yeast into a bowl and add the liquid to dissolve the yeast.

Separate the egg yolks from the whites and pour the egg yolks into the liquid together with salt and flour. Stir into a smooth waffle batter. Add your chosen flavouring.

Beat the egg whites in a clean, dry bowl, until soft peaks appear. Fold gently into the waffle batter and leave to rest for about 20 minutes.

Fold in the nib sugar just before baking. Brush the hot waffle iron with melted butter and bake the waffles for about 4 minutes.

Serve with cream and curd or jam.

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