BELGIAN SUGAR WAFFLES

Belgian Sugar Waffles image

Provided by Martha Stewart

Yield Makes about 2 dozen

Number Of Ingredients 10

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3 1/2 cups plus 2 tablespoons all-purpose flour
10 teaspoons active dry yeast
3/4 cup plus 2 tablespoons whole milk, room temperature
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
5 large eggs, room temperature
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
1 cup amber sugar or coarsely chopped light-brown sugar cubes
Confectioners' sugar, for dusting

Steps:

Put 1 cup plus 2 tablespoons flour, 5 teaspoons yeast, and 1/3 cup water into the bowl of an electric mixer fitted with the paddle attachment. Mix to combine. Transfer to a large bowl. Cover loosely with plastic wrap, and let rest 12 hours.
Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes.
Put remaining 2 1/2 cups flour, the butter, eggs, vanilla, and flour-yeast mixture into the clean bowl of electric mixer fitted with the dough hook. Add milk-yeast mixture; mix on medium speed 1 minute. Add granulated sugar and salt. Raise speed to high; mix until batter pulls away from sides, about 10 minutes.
Add amber sugar, and mix 30 seconds. Cover loosely with plastic wrap, and let stand in a warm place until doubled in bulk, about 30 minutes.
Heat a waffle iron until hot. Drop 2 tablespoons batter onto each mold. Cook until golden, about 3 minutes. Let cool completely on a wire rack. Dust with confectioners' sugar.