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Ingredients
- 420 grams (14.8 oz.) all-purpose flour
- 7 grams (1/4 oz.) salt
- 25 grams (.88 oz.) granulated white sugar
- 300 grams (10.6 oz.) unsalted butter, melted and cooled slightly
- 2 whole large eggs, room temperature, beaten
- 7 grams (1/4 oz.) fast-acting yeast (1 of those little packs found in most groceries here in the U.S.)
- 14.8 milliliters (1 tablespoon) vanilla extract (I used vanilla bean paste.)
- 200 milliliters (6.8 oz., fluid) sparkling water
- 270 grams (9.5 oz.) pearl (or demerara) sugar
Preparation
Step 1
Instructions
Combine the first three dry ingredients, all-purpose flour, salt and granulated white sugar, through a sifter into a large bowl. Make a well for adding wet ingredients later. Set aside.
In a separate bowl, whisk together the beaten egg, fast-acting yeast and vanilla extract. Allow to sit for about 10 minutes to activate the yeast.
Whisking continually, slowly stream in a little of the melted butter to temper egg mixture, then slowly add the remaining, whisking until well combined.
Mix in the sparkling water.
Pour the wet mixture into the dry. Using a fork, combine and mix vigorously for about 5 minutes until the mixture develops into a large ball. Allow to stand for about 10 minutes.
Add in half of the pearl (or demerara) sugar. Mix well to incorporate. Repeat with the balance of sugar.
Preheat Belgian waffle iron to medium-high. (You'll need to test what temperature and cook time work best for your waffle iron, and adjust accordingly.)
Using an ice cream scoop or ⅓ cup measure, place scoops of dough into Belgian waffle iron. Cook until crispy medium-golden brown exterior forms and inside is soft and chewy. Total cook time may be upwards of 8 minutes.
Allow to cool slightly and serve with your favorite toppings.
Instructions