TRUE BELGIAN WAFFLES
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan
Provided by Taste of Home
Time 30m
Yield 10 waffles (about 4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
LIEGE BELGIAN WAFFLES WITH PEARL SUGAR
These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.
Provided by BRSMITH63
Categories Breakfast and Brunch Waffle Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
- Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
- Preheat a waffle iron according to manufacturer's instructions.
- Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 61.8 g, Cholesterol 106.1 mg, Fat 20.7 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 12.4 g, Sodium 277 mg, Sugar 3.1 g
BELGIAN SUGAR WAFFLES
Yeast helps give these waffles their signature crispy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Put 1 cup plus 2 tablespoons flour, 5 teaspoons yeast, and 1/3 cup water into the bowl of an electric mixer fitted with the paddle attachment. Mix to combine. Transfer to a large bowl. Cover loosely with plastic wrap, and let rest 12 hours.
- Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes.
- Put remaining 2 1/2 cups flour, the butter, eggs, vanilla, and flour-yeast mixture into the clean bowl of electric mixer fitted with the dough hook. Add milk-yeast mixture; mix on medium speed 1 minute. Add granulated sugar and salt. Raise speed to high; mix until batter pulls away from sides, about 10 minutes.
- Add amber sugar, and mix 30 seconds. Cover loosely with plastic wrap, and let stand in a warm place until doubled in bulk, about 30 minutes.
- Heat a waffle iron until hot. Drop 2 tablespoons batter onto each mold. Cook until golden, about 3 minutes. Let cool completely on a wire rack. Dust with confectioners' sugar.
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AUTHENTIC BELGIAN LIèGE WAFFLES - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
Category BreakfastCalories 482 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast*. If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2. If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.
- Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.
- Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one Tbl at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).
- When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you’re folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.
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