Homemade Belgian Waffles: Crispy Outside, Fluffy Inside
Easy Belgian Waffle Batter Recipe Using Pantry Staples – Perfect for a Solo Brunch Treat!
After buying a waffle maker and mostly making croffles, I decided to whip up some authentic Belgian waffle batter for a delightful home brunch. These waffles are perfect for a cozy meal at home.
Belgian Waffle Batter Ingredients
- 80g Bread flour (high-gluten flour)
- 80g Cake flour (low-gluten flour)
- 4g Instant dry yeast
- 40g Unsalted butter, softened to room temperature
- 40g Granulated sugar
- 2g Salt
- 100g Warm milk
- Powdered sugar, for dusting (optional)
Cooking Instructions
Step 1
First, carefully measure out 80g of bread flour and 80g of cake flour. Combine them in a large mixing bowl. Using a blend of flours contributes to a wonderful texture.
Step 2
Make a well in the center of the flour mixture. Measure out 4g of instant dry yeast and add it into the well. This prevents the yeast from immediately interacting with the salt.
Step 3
Create another small well next to the yeast. Measure and add 2g of salt into this well. Salt helps control yeast activity, so it’s good practice to keep it separate initially.
Step 4
Gently cover the yeast and salt with a little flour. Pour in 100g of warm milk. The warm milk activates the yeast and helps create a soft, hydrated dough.
Step 5
Add the 40g of granulated sugar to the bowl. Begin mixing the ingredients with a spatula or your hands until a shaggy dough forms. Mix until just combined.
Step 6
Once the dough starts to come together, add the 40g of softened unsalted butter. Knead the dough vigorously for about 20 minutes, either by hand or using a stand mixer with a dough hook, until it becomes smooth, elastic, and slightly shiny. This step is crucial for developing gluten and achieving the perfect waffle texture.
Step 7
Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap, and let it undergo its first rise in a warm place for at least 40 minutes, or until doubled in size. After the first rise, gently punch down the dough to release the gas, divide it into portions of about 80g each, shape them into balls, and let them rest for a second proofing for another 30 minutes. This second proofing enhances the lightness and fluffiness of the waffles.
Step 8
Preheat your waffle maker. Lightly grease the waffle iron plates with butter or cooking oil to prevent the batter from sticking and ensure easy release.
Step 9
Place the proofed dough onto the preheated waffle maker, spreading it evenly to fit the shape. Close the lid and cook according to your waffle maker’s instructions, pressing down gently, until the waffles are golden brown and cooked through.
Step 10
Your delicious Belgian waffles are ready when they are beautifully golden brown and emit a wonderful aroma. Enjoy the satisfying contrast of a crispy exterior and a tender, fluffy interior!
Step 11
Transfer the freshly baked waffles to a wire rack to cool slightly; this helps maintain their crispiness. Arrange them on a plate and dust generously with powdered sugar for an elegant finish. These waffles are wonderful on their own or served with fresh fruits, whipped cream, or ice cream.
