Belgian waffle recipe will give you waffles that are light (because of the yeast) and crispy (because of the egg whites). Our mouths are watering already. And for sure you can mix them and top them with many different flavors. You can eat them with fruits, enjoy them with deserts or whipped cream with some chocolate topping. What also makes Belgian waffles stand out is their size. They are made in XXL waffle irons, but if you do not have one it’s OK, they will taste just as good using a normal waffle iron.
The best way to make Belgian waffles is to use yeast. Yeast will make Belgian waffles fluffy and soft. You could also use baking powder or cake flour but you will get the best result with yeast. If you use yeast then eat them when they are done. Belgian waffles are in fact a common name for two kinds of waffles – Brussels waffles and Liege Waffles, but people usually imagine Brussels waffles when they talk about Belgian waffles so here is the Brussles kind of Belgian waffle recipe.
Belgian Waffle Recipe
For a Basic Belgian Waffle recipe we will need:
3 1/4 cups (1 lb. – 500g) all purpose flour
one sachet (7g) instant dried yeast
4 medium eggs
whole milk (you can also add some sparkling mineral water and make them even fluffier)
two sticks (1/2 lb. – 250g) butter
Got everything? Right! We will put the belgian waffle recipe into 9 steps so it is easier to follow:
1. Take a cup of milk and heat it until it is lukewarm then mix in your yeast. You can now leave the yeast standing for a while.
2. In the mean time – melt the butter, but stop as soon as it melts, don’t over heat it or even burn it – you will lose the taste.
3. Separate the egg yolks from the egg whites and beat the egg whites until you get snow.
4. Now take a big giant huge bowl and throw in all the flour, vanilla sugar (one sachet) and some salt. Make a hole in the middle of the flour and fill it with melted butter, dissolved yeast and egg yolk.
5. Mix while you are adding milk (and some mineral water if you want). You should mix it really well so there are no lumps. The question you might ask here is how dense should the dough be, how much milk? It should be thick, think pancakes and then make it a bit thicker.
6. OK, now gently mix the beaten egg whites into the dough.
7. Leave the dough to rest and rise at room temperature for a while. How long? Until the volume of the dough doubles or even triples! We told you to take a really big bowl. If you are in a hurry then wait for 30 minutes to one hour, but if you can, make the waffle dough in the evening and leave it overnight.
8. Use the oil to grease the waffle iron (which should be hot hot hot) so your waffles don’t stick to it and pour the dough in it. Bake the until they turn golden brown.
Top with syrup, fruit, whipped cream, or your favorite toppings and enjoy!
Left over waffles can be frozen and reheated for later enjoyment.
WARNING: Best results if batter is prepared the night before, or at least 4 hrs prior to making the waffles.