Makes: 6 servings
Time: About 1 hour
This crisp, Belgian-style waffle is traditionally made with pearl sugar, which has gigantic crystals that caramelize on the crust and make each bite slightly crunchy and sweet. Turbinado sugar (or any other kind with large crystals) has a similar effect and is much easier to find. Bread flour gives the waffles their characteristic chewiness, but you can use all-purpose without sacrificing much in the way of texture. Don’t be deterred by the wait time; you can prep this ahead through Step 2. You can also customize the batter with any of the add-ins from the list on page 101. Serve with Speculaas Spread.
1. In a large bowl, whisk together the flour, yeast, granulated sugar, and salt. Stir in the milk, then mix in the eggs, one at a time, followed by the melted butter and vanilla. Stir well to combine; the dough should be wet (it will firm up as it rests) and will look a bit like a sponge. Cover the bowl and let the dough rest for at least 30 minutes; you can also refrigerate it overnight.
2. Use a spoon or your hands to gently work the turbinado or pearl sugar into the dough, being sure not to overhandle it. Cover the bowl once more and let it rest for 15 minutes or so. Meanwhile, brush the waffle iron with butter or oil and let it heat up; you want it to be quite warm but not so hot that the sugar will burn. Add a ball or scoop of dough (about ⅓ cup) to the iron; don’t worry about the shape; these waffles won’t be perfect squares. Cook until it’s crisp and deeply browned, 3 to 4 minutes. Unlike regular waffles, these will actually crisp up a bit more as they cool, so feel free to serve them warm (or even at room temperature) rather than piping hot. And if you have any left over, they will keep in an airtight container for up to a few days.
Buttermilk Waffles or Overnight Waffles are good starting points for these tweaks.
SPICE WAFFLES Add up to 2 teaspoons ground cinnamon or ginger or ½ teaspoon ground cardamom for sweet waffles.
SAVORY WAFFLES Omit the sugar. Add up to 2 teaspoons curry powder or minced fresh herbs.
GRANOLA WAFFLES Add up to 1 cup chopped nuts or Granola.
Fruit Stand Waffles Gently fold up to 1 cup fresh fruit, like blueberries, raspberries, peaches, or apples, into the batter; cut into ¼- to ½-inch dice beforehand if necessary.
Tropical Waffles Add up to ¾ cup shredded unsweetened coconut or coarsely chopped dried fruit, like apricots, cherries, cranberries, or raisins, to the batter.
Orange-Almond Waffles Add ½ teaspoon almond extract and/or orange extract instead of or in addition to the vanilla.
Speculaas Waffles Top the warm waffles with Speculaas Spread.
Chocolate Waffles Decrease the flour to 1¾ cups; add ¼ cup cocoa powder.
Cheese Waffles Add up to 1 cup grated cheese, like Gruyère, Emmental, cheddar, or Jack, or ½ cup grated Parmesan, to the batter.
Molasses Waffles Substitute molasses for ½ cup milk. Especially excellent with Corn Waffles.
Bacon-Covered Waffles Lay 2 or 3 strips of raw bacon over the batter as soon as you pour it into the iron; it will infuse the waffles and cook along with them. Cooking time may be a minute or two longer.
Pumpkin or Winter Squash Waffles Mix in up to 1 tablespoon grated lemon or orange zest when you add the sugar. Substitute 1 cup puréed cooked pumpkin (canned is fine) or winter squash for ¾ cup milk and 1 egg.
Loaded Waffles Top with anything from the list (9 Toppings for Pancakes, French Toast, and Waffles).
Citrusy Waffles Fold 1 tablespoon grated lemon zest into the batter. Serve with Lemon Curd.
Bananas Foster Waffles Slice 1 ripe banana and fold into the batter along with 2 tablespoons rum and ½ teaspoon cinnamon.