A cozy European–inspired waffle that’s crisp on the outside and pillowy inside, gently scented with warming cardamom. Adapted from a tested dough recipe on einfachbacken.de and fine-tuned for perfect texture—these Belgian cardamom waffles bring German and Nordic bakery flavors right to your breakfast table.
Make Cardamom Milk: Open your cardamom pod and, using a mortar and pestle, grind the cardamom. Add the ground cardamom to the milk and warm the milk to a lukewarm temperature.
Activate the Yeast: In a small bowl, combine the lukewarm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
Combine Wet Ingredients: Once the yeast mixture is frothy, pour it into the well in the flour, add the eggs, and with a dough hook or by hand, knead your dough.
Add the Butter: Once the dough is kneaded, incorporate the softened butter into the dough. Knead for an additional 2 minutes until the butter is fully absorbed and the dough is smooth.
Knead the Dough: Knead for about 5 minutes until it is smooth and elastic. By hand this might take 7-10 minutes
Add Pearl Sugar: Add Pear Sugar and mix until well incorporated.
Proofing: Form the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Let the dough rise in a warm place for 1.5 hours, or until it has doubled in size.
Turn on Waffle Maker: After 1.5 hours, turn on the waffle maker, and once hot, coat the waffle maker with butter (not oil). Make sure not to knock out the air from the risen dough, and pull out pieces of dough at a time to put into the waffle maker. Bake in the waffle maker until the light indicates it is done.
Chocolate: Heat your chocolate in the microwave or in a double boiler, and dip the end of one waffle into the chocolate. Add crushed pistachios. Place on the cooling rack.
