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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