|Here’s an awesome recipe for my version of Belgian waffles – there are two things that make this recipe a standout: first, it’s yeast-based, which makes it rise much more than the standard baking powder version. Secondly, I use whipped egg whites to add to the fluffiness. I thought about how to describe the texture of the finished product, and the best thing I can come up with is that it’s very much like a Krispy Kreme® donut slathered in butter and syrup! It’s a crispy golden brown on the outside, and light and fluffy on the inside.
Plan on an extra hour in prep time, since the batter has to rise for that length of time.
|4 cups||All-purpose flour|
|3 cups||Whole milk, heated to ~110°|
|¾ cup||Butter, melted|
|2 tsp||Active dry yeast|
|2-1/2 tsp||Vanilla extract|
|Warm ¼ cup milk to 110°, and in a measuring cup, mix with yeast. Set aside until mixture thickens and becomes bubbly (about 15 minutes).
Separate eggs, set aside whites. Combine egg yolks, 2-3/4 cups warm (110°) milk, yeast mixture, salt, sugar and vanilla. Melt butter, add to mixture. Whisk together, slowly adding in flour until well-mixed.
In a mixer bowl, whip egg whites at high speed until fluffy and peaks form. Fold gently into batter mixture.
Cover bowl with plastic wrap; put in a warm place for 60-70 minutes.
Make waffles according to waffle iron manufacturer’s directions.
Makes approximately 6-8 servings.