Belgian
Crisp Yeasted Belgian Waffles
Yeasted Belgian-style waffles with crisp ridges, buttery aroma, and tender custardy centers.
6 servings · 20 minutes prep · 25 minutes cook
Ingredients
Batter
- 1 3/4 cups, warm, about 105°F
- 2 1/4 tsp, 1 packet
- 3 tbsp, divided
- 2 cups
- 3/4 tsp
- 2 large, separated
- 6 tbsp, melted and cooled slightly
- 1 1/2 tsp
- 1 tsp, for waffle iron if needed
Directions
Mix and Rest the Batter
- Stir whole milk, active dry yeast, and 1 tablespoon granulated sugar together. Rest for 5 minutes, until lightly foamy.
- Whisk in all purpose flour, remaining sugar, fine salt, the egg yolks, unsalted butter, and vanilla extract until mostly smooth.
- Beat the reserved egg whites to soft peaks, then fold them into the batter. Cover and rest for 60 to 70 minutes, until bubbly and slightly risen.
Cook the Waffles
- Heat the waffle iron until fully hot. Brush lightly with avocado oil if the iron is not well seasoned.
- Add batter according to the iron size, usually 2/3 to 3/4 cup. Cook for 4 to 6 minutes, until deeply golden and steam mostly stops.
- Serve immediately or hold on a rack in a 200°F oven for up to 15 minutes.
