Belgian Waffles

Recipe View 10 mins Bloom the Yeast: In a small bowl, gently stir the active dry yeast into 1/4 cup of warm milk. Allow it to stand undisturbed until a creamy froth forms on the surface, approximately 10 minutes.

Recipe View 5 mins Create the Base: In a large mixing bowl, whisk together the egg yolks, 2 3/4 cups of warm milk, and the melted and cooled butter until well combined. Introduce the yeast mixture, followed by the sugar, salt, and vanilla extract. Stir to incorporate everything harmoniously.

Recipe View 10 mins Combine Wet and Dry: Gradually add the flour to the wet ingredients, alternating with the remaining 2 1/2 cups of milk. Begin and end with the flour to ensure a smooth batter. Mix until just combined, being careful not to overmix.

Recipe View 10 mins Incorporate Air: In a separate clean bowl, whisk the egg whites until soft peaks form. Gently fold these airy peaks into the batter, preserving the lightness. The batter should be light and fluffy.

Recipe View 1 hrs First Rise: Cover the bowl snugly with plastic wrap and set it in a warm place. Allow the batter to rise until it has doubled in volume, about 1 hour.

Recipe View 5 mins Cook the Waffles: Preheat your waffle iron according to the manufacturer's instructions. Lightly brush the iron with oil to prevent sticking. Pour approximately 1/2 cup of batter (or the amount recommended for your iron) onto the center of the hot waffle iron. Close the lid and bake until the waffle is golden brown and no longer steaming. Usually 3-5 minutes.

Recipe View 2 mins Serve: Serve the Belgian Waffles immediately for the ultimate experience. They can also be kept warm in a 200°F oven until ready to serve.