YEASTED BELGIAN WAFFLES
About 12 waffles
Serve these waffles with Whipped Cream and sliced strawberries.
Preheat a waffle iron.
Whisk together in a large bowl:
- 3 cups (705g) warm (105° to 115°F) milk
- 1 envelope (2 ¼ teaspoons) active dry yeast
Let stand until the yeast is dissolved, about 5 minutes, then stir until smooth. Whisk in:
- 1 ½ sticks (6 oz or 170g) unsalted butter, melted and cooled to lukewarm
- ½ cup (100g) sugar
- 3 large egg yolks (whites reserved)
- 2 teaspoons vanilla
- 1 ½ teaspoons salt
Add in 3 parts, beating with a spoon until smooth after each addition:
- 4 cups (500g) all-purpose flour
Cover tightly with plastic wrap and let rise at room temperature until doubled in volume, 1 to 1 ½ hours. Stir to deflate the batter. Beat until soft peaks form:
- 3 large egg whites
Fold into the batter. Cook and keep warm as for Waffles. Sprinkle with:
- Powdered sugar