Belgian waffles - Recipes

Belgian waffles

Makes about 8 About 1 hour
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.
Belgian waffles
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  • 125 g butter
  • 250 ml milk
  • 200 ml water
  • 12 g (1/4 packet) fresh yeast
  • 2 egg yolks
  • 2 egg whites
  • 1/2 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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