Brussels Waffles

A recipe from cooking-ez.com

For 10 waffles, you will need:

• 1 100 g butter
• 2 380 g whole milk
• 3 15 g yeast
• 4 250 g flour
• 5 30 g caster sugar
• 6 2 g fine (or table) salt
• 7 Vanilla extract
• 8 3 eggs
• Total weight: 930 grams

Times:

Preparation	Resting	Cooking	Start to finish
35 min.	2 hours	4 min.	2 hours 40 min.

Step by step recipe

• 1: Melt 100 g butter over low heat, then let it cool slightly (it should cool down but remain liquid).
• 2: Weigh out 380 g whole milk, measure out a small cupful, warm it up (in the microwave, for example), and stir in 15 g yeast.
  Set aside.
• 3: In a mixing bowl, start by adding the dry ingredients: 250 g flour, 30 g caster sugar, 2 g fine (or table) salt, and mix them together dry with a whisk.
• 4: Add the remaining milk, the dissolved yeast, the Vanilla extract, and the egg yolks of 3 eggs (set the egg whites aside for later).
• 5: Mix everything together thoroughly.
• 6: Pour in the warm melted butter...
• 7: ...then mix again and set aside.
• 8: Beat the egg whites until stiff.
• 9: Gently fold them into the batter using a rubber spatula—the waffle batter is ready.
• 10: Cover the mixing bowl with a plate, and let it rise at room temperature for about 2 hours; the dough will triple in volume.
• 11: After that time has elapsed, dip a ladle into the batter and stir gently; the batter will settle back down, which is normal.
• 12: Preheat your waffle iron to the highest setting, then grease it.
• 13: Pour a ladleful of batter into the waffle maker, making sure to fill the corners well, close the waffle maker, and flip it over.
• 14: Allow 3–4 minutes of cooking time each time to make 2 waffles.
  Serve them immediately with the toppings of your choice: powdered sugar, jam, whipped cream, praline spread, etc.

Remarks

Brussels waffles should be eaten right away; if you let them sit, they'll get soggy. If you absolutely must make them ahead of time, reheat them by placing them back in a very hot waffle iron for 1 or 2 minutes.

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