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Belgian-Style Yeast Waffles

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

This classic yeasted recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture. But don't worry, their flavor is so delightful they won't spend much time on the serving plate! You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops a real yeasty and rich depth of flavor. If you aren't fond of a slightly fermented, sourdough-like flavor, just add 1½ teaspoons of baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don't refrigerate overnight.

List of Ingredients

1½ cups lukewarm milk
6 tablespoons (¾ stick) unsalted butter, melted
2 to 3 tablespoons maple syrup (optional)
¾ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups unbleached all-purpose flour
1½ teaspoons instant yeast


Recipe

Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it's fine if the mixture isn't perfectly smooth.

Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.

Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour â…” to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7-inch Belgian-style (deep-pocket) waffle iron. Serve immediately.


Makes about 4 Belgian-style 7-inch waffles