Recipe by Steve P.
Belgian style Belgian waffles made from yeast dough. Not the pourable kind Americans are used to but the dough ball type made in Europe. the 4 2/3 cups of flour is only a minimum starting point. Then in the steps when you add the flour it should reflect the fact that you must add what ever aditional flour is needed at the point when you add the sugar and butter until you can form balls with a loose but not sticky dough. In other words just until you have enough flour so that you can form a ball without the dough sticking to your hands. Adding more beyond that point and the dough will be hard and breadlike. Too little and it will be too soft and stick to your fingers. With all yeast doughs temperature and humidity will effect how much flour is needed.
Top Review by Cindy Lynn
These are absolutely wonderful. With a house full of teenagers, you've achieved a miracle when 100% of the family says, "Make these again!". Well that miracle happened this weekend. I made a banana flavored sauce with sliced bananas, and an apple pie filling type sauce. We topped the waffles with ice cream, choice of fruit toppings and cool whip. Delicious!
- 4 2⁄3 cups flour
- 1 cup lukewarm milk, plus
- 1 tablespoon lukewarm milk
- 2 packets dry yeast
- 3 eggs
- 2 egg yolks
- 1⁄2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 cups butter, softened
- 2 3⁄4 cups sugar
- 1 teaspoon instant malted milk powder
Directions See How It's Made
- Mix all ingredients together except for butter and sugar.
- Let stand for 30 minutes.
- Add butter and finish by adding sugar.
- Form balls (like a small apple) out of dough.
- Let stand for another 15 minutes.
- Preheat waffle maker.
- Place 1 doughball in the center.
- Close waffle maker.
- Cook 3 minutes.
- No need to grease waffle maker.
- Serve hot topped with your favorite fruit or syrup.