Also known as Brussels waffles or Flemisch Waffles
Belgian waffles (recipe with yeast)
Recipe type: Breakfast, Dessert, Snack
Serves: 20 wafels
For an averge of 20 wafels you need
- 500 g|17 ½ oz |4 cups plain (all-purpose) flour
- 200 g|7 oz|1 cup butter
- 25 g (0.88 oz.) fresh yeast or one sachet (7g) instant dried yeast
- ½ litre|3/8 pints|2 cups milk
- ½ litre|3/8 pints|2 cups water
- 4 eggs
- 25 g|1oz|¼ cup caster (superfine) sugar
- 5 g of salt
- icing (confectioners) sugar, for dusting
- Heat the water until it's moderately warm and whisk in the eggs. Sift the flour over the mixture and whisk everything together. Whisk the salt and sugar into the batter.
- Heat the milk until lukewarm, dissolve the yeast in the milk and mix everything with the batter. Mix well until you become a fluffy batter.
- Put the butter over very low heat so it can slowly melt without browning, alternatively you can put it in the microwave at the lowest position for a short time. Once the butter is golden, mix it into the batter. Stir thoroughly. Whisk the batter with an electric food mixer until you get a smooth batter, put it in a warm place, away from possible drafts, and let it rise for at least half an hour. In that time, the dough will almost double in volume.
- Preheat the waffle iron until thoroughly hot, pour the batter with the help of a jug in the middle of the waffle iron (Because of the available fat in the batter, it is normally not necessary to grease in your waffle iron). Close the iron and flip it around immediatly. Let it bake for 3-4 minutes.
- Flip the iron around again and remove the waffle with a knife or long fork.
- Put it on a plate and dust with powder sugar.
Enjoy the waffles and remember to let us know how this recipe worked out for you, by rating it in the comments below.
And never forget … When you cook, Cook at your Leisure!