Caramel Belgian Waffles: Crisp on the Outside, Soft at the Centre

There is something unmistakably comforting about a freshly made Belgian waffle. Crisp edges, a soft and airy interior, and the gentle sweetness that develops as sugar caramelizes under heat. These caramel Belgian waffles are designed to deliver exactly that experience, without unnecessary complexity.

Made with a yeast-based dough, they develop depth in both texture and flavour. The exterior turns golden and crisp as the sugar melts, while the inside remains light and tender. Finished with a drizzle of slab sugar syrup, the waffles strike a balance between indulgence and restraint, making them just as suitable for afternoon tea as for a slow weekend brunch.

Why Caramel Belgian Waffles Are So Satisfying

Unlike batter-based waffles, yeast-raised Belgian waffles have structure. Fermentation allows the dough to develop elasticity and aroma, giving the waffles a soft crumb that contrasts beautifully with the caramelized crust.

Raw cane sugar plays a key role here. Coated on the surface of the dough before cooking, it melts and caramelizes on contact with the hot waffle iron, forming a crisp shell with a deep, rounded sweetness. A light drizzle of slab sugar syrup adds smoothness and moisture, enhancing flavour without overwhelming it.

Caramel Belgian Waffles Recipe

Ingredients

• 200 g bread flour

• 20 g raw cane sugar

• 2 g salt

• 2 g instant yeast

• 1 egg

• 80 g unsalted butter, softened

• 85 g milk

• Raw cane sugar, for coating

• Slab sugar syrup, for finishing

Step-by-Step Instructions

Step 1: Prepare the Dough

Place the bread flour, raw cane sugar, salt, yeast, egg, butter, and milk into a mixer. Mix until the dough comes together and reaches medium gluten development. The dough should be smooth and elastic, pulling cleanly from the sides of the bowl.

Step 2: First Fermentation

Cover the dough and allow it to ferment until doubled in size. When gently pressed, it should spring back slowly, indicating proper fermentation.

Step 3: Portion and Shape

Divide the dough into evenly sized portions. Roll each portion into a smooth ball. Keeping the sizes consistent ensures even cooking and a uniform final appearance.

Step 4: Coat with Sugar

Roll each dough ball generously in raw cane sugar. The sugar should adhere well to the surface, as it will caramelize during cooking and create the signature crisp crust.

Step 5: Cook the Waffles

Place the sugar-coated dough into a preheated waffle iron. Close the lid and cook until the waffles turn a deep amber colour, with clear grid lines and a caramelised exterior.

Step 6: Finish with Syrup

Remove the waffles while hot and drizzle lightly with slab sugar syrup. The syrup seeps into the waffle’s structure, adding moisture and rounding out the caramel flavour.

Texture and Flavour Tips

• Do not rush fermentation; it directly affects softness

• Use medium heat to prevent the sugar from burning

• Sugar coating should be generous but even

• Serve immediately for the best contrast between crisp and soft

A Waffle Made for Unhurried Moments

As the waffle iron opens, the aroma of butter and caramel fills the air. The exterior is crisp and slightly chewy, while the inside remains light and fluffy. Each bite delivers layered flavour, with sweetness that lingers rather than overwhelms.

These caramel Belgian waffles are not about extravagance. They are about texture, balance, and timing. A simple pleasure made slowly, meant to be enjoyed while warm.

Sometimes, the best desserts are the ones that let flavour speak for itself.