Belgian (Brussels) Waffles
Love to cook from scratch, so when I purchased a Belgian waffle maker I searched for the perfect authentic recipe and combined a couple to come up with this. My family continuously asks for it....yummy good with strawberries and whip cream or just warm maple syrup.
- Ready In:
- 1 package active dry yeast, 1 tablespoon
- 1⁄2 cup warm milk (100 to 105 degrees)
- 2 cups flour
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 8 tablespoons butter, melted and cooled
- 1 1⁄4 cups warm milk
- 1⁄2 teaspoon vanilla extract
- 2 eggs, separated
- Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften.
- In a large bowl, mix together flour, sugar and salt.
- Lightly beat the egg yolks with a fork.
- In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks.
- Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth.
- Beat egg whites until soft peaks form.
- Stir in the yeasted milk.
- Fold egg whites gently into batter.
- Leave it out on the counter until doubled in volume, then bake.
- The flavor is better if refrigerated overnight.
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This was the first recipe I made with my new Waring Pro Belgium Waffle maker. I made a half recipe which gave me 4 waffles. I let the batter sit in the refrigerator overnight. In the morning, the batter had rose quite high so I stirred it down and made sure the batter was mixed together. The result was a very light and airy waffle. It was not a crispy dense waffle. That was ok because it tasted good. It just wasn't what I was expecting.Reply