I’ve often heard about “belgian waffles” but you can say that there are no belgian waffles but a whole bunch of varieties. Each major town or so own her recipe. Some have a very light structure like waffles from Brussel these ones are eaten hot with cream and sugar and sometimes fresh fruit it is delicious . I’ll give you the recipe as soon as i’ll translate it.
The one I’m giving you is the recipe of the waffles from Liege . the dough looks like a brioche dough and in fact it is a sort of brioche dough .
I use metric system . I'm not too familiar with US standards . I hope I did not mistakes when i converted. I have let the metric measurement so you can correct if needed
500 g flour (3 1/3 cups)
30 g fresh yeast (you can use dry instant yeast )
1 cup tepid milk
200 g butter (1 cup)
250 g coarsed sugar (1 cup)
1 tsp vanilla extract
½ tps salt
In a bowl combine milk and yeast until yeast is dissoveld. Stir in eggs vanilla extract and flour . Add flour until soft dough is formed . Knead about 10 to 15 (I use a food processor ) Add butter softened and knead until butter is well incorporated. Add Coarsed sugar. Transfer the dough to a lightly oiled bowl, cover and let rise for 1 hour and half or until the dough double in size. Deflate the dough and divide in small balls (about 2 1/3 oz each one ) cook in hot iron .