Belgian Brussels Waffles Recipes

BELGIAN WAFFLES

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

THE BEST BELGIAN WAFFLES WITH YEAST

Steps:

• In a saucepan add 360g of the milk. Add in the butter cubes and warm it over low-medium heat until the butter has melted. Leave it to cool down to lukewarm, then pour it into a large bowl.
• Add to this the yeast, sugar, salt, flour, and eggs and whisk them together until combined. It will be a bit lumpy and that is fine. Cover the bowl with a lid or a plate and place it in the refrigerator overnight. For faster waffles, the waffle batter can also ferment on the bench for 2 hours or until doubled, though they won't be as flavorful.
• Once it has fermented, stir the batter with a fork to deflate it. Add in 2-3 Tbsp of milk to create a pourable cake batter consistency.
• Heat the waffle iron. Once it is hot, pour in approximately ¼- ½ cup of batter per waffle, this will depend on the size of your waffle maker. Bake them for 3-4 minutes until deep golden brown and crispy.
• Serve the waffles immediately to retain their crispiness.
• The baked waffles can also be frozen for future use and reheated in the toaster.

BELGIAN (BRUSSELS) WAFFLES

Steps:

• 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.