Homemade Belgian Waffles Recipe (Brussels Style)
User Reviews
5
Homemade Belgian Waffles Recipe (Brussels Style)
Description
Homemade Belgian Waffles Recipe (Brussels Style) uses a yeast-based batter incorporating warm whole milk, sugar, active yeast, egg yolks, vanilla extract, melted butter, sifted all-purpose flour, and a pinch of sea salt. The process includes activating the yeast in the warm milk and sugar mixture, blending in the egg yolks and butter, then gradually adding dry ingredients to form a smooth batter. After whipping egg whites to stiff peaks separately, they are folded into the batter, which is then left to proof until light and bubbly, ensuring a tender and airy waffle once cooked.
The waffles are cooked in a preheated waffle iron with a non-stick spray, yielding crisp edges and a soft interior. Their texture balances a slight chew from the yeast with a delicate crumb from the folded egg whites. Topping with powdered sugar and berries complements the mild vanilla and buttery flavors.
These waffles are recommended to be eaten immediately after cooking to preserve their crispness, but they can be kept warm briefly or reheated in an oven to regain texture. The recipe's detailed method supports making waffles with a traditional yeast-raised character using common kitchen tools and ingredients.
Ingredients
- 3 cups whole milk in between 115° and 118° F
- 2 tablespoons sugar
- 1 active yeast packet
- 3 egg separate the yolks from the whites
- 1 teaspoon vanilla extract
- 1 unsalted butter stick, melted
- 3 cups all-purpose flour sifted
- pinch of sea salt
- powdered sugar for garnish
- berries for garnish
Instructions
- Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
- Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
- Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
- Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
- Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
- Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
- While the batter is proofing, heat waffle iron.
- Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
- Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.
Notes
- The waffles are best enjoyed right after cooking but can be kept warm in a low oven for up to 20 minutes.
- To reheat and restore crispness, heat waffles on a parchment-lined baking sheet at 350°F for 2 to 3 minutes.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; reheat from frozen as needed.
- When proofing, look for bubbles in the batter rather than relying solely on doubling in size to confirm active yeast.
- Whole milk is preferred for this recipe; if using instant yeast, the initial activation step can be skipped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Large Waffles
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 63mg | 3% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 236IU | 5% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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