Belgian Waffles
Author: The Adventures of Bob & Shan
Recipe type: Breakfast
Cuisine: Belgian
Prep time:
Cook time:
Total time:
Serves: 8-12
- 3 cups warm milk (105°-115°F)
- 1 envelope (2¼ tsp) active dry yeast
- ¾ cup (1½ sticks) butter (room temp)
- ½ cup sugar
- 3 egg yolks
- 2 tsp vanilla
- 1½ tsp salt
- 4 cups (520 grams) all-purpose flour
- 3 egg whites
- Powder sugar
- In a large bowl, add active dry yeast and milk. Let stand minutes, then whisk until combined.
- Add butter, sugar, egg yolk, vanilla, and salt into milk and yeast mixture, whisking until combined.
- Once combined, add flour, mixing until smooth. Let rest at room temperature for about 1 to 1.5 hours, until batter has roughly doubled in size.
- Once risen, beat egg whites until you achieve soft peaks, then fold into the batter.
- Preheat waffle iron.
- Add the appropriate amount of batter (our waffle maker took about a cup of batter), cooking waffles until browned to your liking.
- Once the waffle are cooked, steam should no longer be coming out of the waffle, and it should easily release from the waffle iron.
- Store cooked waffles in the oven, directly on the rack, at 200°F, while making the rest of the waffles.
- Serve waffles with your choice of powdered sugar, fresh fruit, whipped cream, or maple syrup.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/belgian-waffles/
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