Indulgent Belgian Yeast Waffles: A Labor of Love with Overnight Fermentation

These indulgent Belgian yeast waffles require careful planning—a full overnight rise—but the effort is rewarded with a single bite that silences complaints about extra time and the inevitable cleanup on your waffle iron. Their texture mirrors that of buttery brioche, with tender, airy crumbs and generous pockets of sweet, sticky sugar crystals, positioning them firmly in the dessert category rather than breakfast. Worry not if pearl sugar (or "sugar pearls") eludes you; a simple homemade substitute delivers the same rich, syrupy bite.

Ingredients

For the waffles (yields 4–5 servings):

• 250g (1½ cups) all-purpose flour

• 7g (1¼ tsp) active dry yeast

• 120ml (½ cup) warm whole milk (110°F/43°C)

• 1 large egg, room temperature

• 100g (½ cup) unsalted butter, melted and cooled to room temperature

• 60g (⅓ cup) granulated sugar

• ¼ tsp fine sea salt

• 100g pearl sugar (or DIY substitute, below)

For DIY Pearl Sugar Substitute:

• 50g (¼ cup) granulated sugar

• 25g (2 tbsp) water

Steps

1. Prepare the Yeast Sponge (Overnight Fermentation Base)

In a medium bowl, combine 100g flour, yeast, and warm milk. Stir until fully incorporated into a smooth, thick batter. Cover tightly with plastic wrap or a clean kitchen towel and refrigerate overnight (8–12 hours). This cold fermentation develops complex flavor and texture, key to the waffles’ brioche-like softness.

2. Assemble the Dough

Add the remaining 150g flour, sugar, and salt to the yeast sponge. Whisk to combine, then gradually stir in the egg and melted butter until a shaggy dough forms. Transfer to a floured work surface and knead by hand for 5–7 minutes, until the dough is smooth, elastic, and springs back slowly when pressed.

Return the dough to the bowl, cover, and let rest at room temperature for 1 hour (first rise). Then refrigerate for 4 hours (or overnight, total 12–16 hours from start) to complete fermentation. This dual-stage fermentation ensures the waffles remain tender, not dense.

3. Make Homemade Pearl Sugar (If Needed)

If substituting pearl sugar, combine sugar and water in a small saucepan. Simmer over low heat, stirring frequently, until the mixture thickens into a glossy syrup (10–15 minutes). Remove from heat and let cool slightly. Using a spoon, drop small portions into a bowl of cold water to harden into sugar pearls. Drain and pat dry; set aside.

4. Shape and Bake

After final fermentation, transfer the dough to a floured surface. Divide into 4–5 equal portions (about 150g each). Roll each into a smooth ball, then gently press 1–2 tbsp of pearl sugar (or substitute) into the center of each ball. Re-roll into a 6–7 inch disc, ensuring sugar pockets are evenly distributed.

Preheat your waffle iron to 400°F (200°C). Lightly grease the plates with butter or cooking spray. Place a dough disc into the iron, close the lid, and bake for 5–7 minutes, until golden brown and crispy on the edges. Note: Yeast waffles may produce significant steam, so keep the iron upright to avoid overflow.

5. Serve

Allow waffles to cool for 2–3 minutes before serving. Their airy texture, buttery crust, and sweet sugar pockets make them ideal for dessert with a dusting of powdered sugar or as an elevated breakfast with fresh berries and whipped cream.

—Ligaya Mishan

Pro Tip: For easier cleanup, lightly grease the waffle iron with shortening instead of butter, as it reduces residue from the rich batter. Enjoy this labor of love!