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Homemade Belgian Waffles Recipe (Brussels Style)
You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.
Servings: 8 Large Waffles
Prep Time: 20 minutes
Cook Time: 5 minutes
Proofing Time: 1 hour
INGREDIENTS
US Customary
3 cups of whole milk in between 115° and 118° F
2 tablespoons sugar
1 packet active yeast
3 eggs, separate the yolks from the whites
1 teaspoon vanilla extract
1 stick melted unsalted butter
3 cups sifted all-purpose flour
pinch of sea salt
powdered sugar and 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
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.
How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.
How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.
When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.
I prefer to use whole milk in this recipe.
If you are using instant yeast you can skip the yeast activation at the beginning.
Liege https://abountifulkitchen.com/leige-waffle-recipe/
Liege Waffle Recipe
Liege Waffle Recipe
Liege Waffles just like the waffles found at Bruges in SLC, Utah! Crisp outside and soft inside, these yeast waffles can easily be made at home with a few simple ingredients.
COURSE BREAKFAST, DESSERT
PREP TIME 10 MINUTES
COOK TIME 20 MINUTES
RISE TIME 30 MINUTES
TOTAL TIME 30 MINUTES
Ingredients
Ingredients
3/4 cup warm milk
2 teaspoons yeast
2 tablespoon sugar
2 large eggs
12 tablespoons melted butter
3 1/2 cups all purpose flour
1 teaspoon sea or kosher salt
2 teaspoons vanilla
8 oz Belgian Pearl Sugar
TOPPINGS
Sliced strawberries, raspberries, sliced bananas, Nutella, Whipped Cream, Powdered sugar.
Instructions
Instructions
Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let sit for about 5 minutes until the yeast begins to foam.
Add 2 eggs, melted butter and whisk together with fork.
Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.
Place in a warm location, covered for 30 minutes.After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand.
Divide dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.Preheat waffle iron for 10 minutes before cooking dough.
Generously grease waffle iron using cooking spray. Cook one piece of dough at a time, placing dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. Cooking time will vary depending on heat level and waffle iron used. Watch carefully, as sugar will burn if cooked at too high temperature.Lay cooked waffles on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve, or serve immediately with toppings.
Recipe Notes
Recipe Notes
To clean waffle iron, use a spatula to remove any remaining bits of sugar while waffle iron is still warm. You may also use a damp cloth or paper towel at the end of a silicone spatula to clean.
Pearl Sugar is found at kitchen stores such as Orson Gygi in SLC, William Sonoma and online at Amazon.
FLEMISH WAFFLES WITH VANILLA
PREP TIME
25 minutes
COOK TIME
20 minutes
RESTING TIME
2 hours 30 minutes
TYPE DE PLAT
Snack
CUISINE
Belgium
SERVINGS
30 waffles
Waffle dough
270 g of flour
20 g of whole milk powder
75 g of soft butter
1 egg
1/2 package dry baker's yeast
40 ml of warm milk
80 g of glucose syrup
Vanilla filling:
200 g of powdered sugar
120 g of butter
20 g of glucose syrup
1 vanilla bean
1/2 teaspoon of liquid vanilla
1/4+1/8 teaspoon of vanilla powder
INSTRUCTIONS
Put all the ingredients for the dough in a bowl (bowl of a mixer).
Turn on the machine (or if you don't have one, knead by hand!) and knead the dough for 10 minutes.
Let the ball of dough rest. Cover with a cloth and let rise in a warm place for at least 2h30!
Divide the risen dough into balls (which will inevitably fall back!). I made dumplings of exactly 16g each! This way we will have identical wafers!
Turn on the waffle iron with the waffle plates. These plates are commercially available. They can be ordered through the internet.
The best being a cast iron waffle iron from the grandmothers of the north! But I don't have gas or a fireplace... Put a ball of dough on each small wafer plate and press the plates together as tightly as possible for most of the baking time!
Let cook for about one minute. The wafers should be removed as soon as they are golden brown. This way, they will keep their softness!
As soon as the waffle iron is removed, cut the wafers in the thickness.
Put the wafers immediately in a plastic bag and close it. The steam will also keep the wafers soft! Because if they dry on a wire rack, they will become crispy! With my method, we keep the moisture!
Place all filling ingredients in a small bowl and mix with a spoon until creamy and smooth.
Open the bag when the waffles have cooled and put a large knob of filling inside each wafer. Do not hesitate to put a real good layer, because if it is too thin, you will not feel much!
Spread it evenly with a knife. Close the wafer like a sandwich.
Using a pastry ring or cookie cutter, cut the edges of the wafers to make a perfectly even waffle. It is also possible not to go through this operation. This has only a visual purpose.
Put the waffles back in a plastic bag to keep them soft!
They keep well packaged for almost a week (or more, but they didn't survive longer!)!
yeast free
yeast free
Classic Buttermilk Waffles
Classic Buttermilk Waffles
RECIPE BY SUE GRAY
This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body — still light, but chewier on the inside. The optional pecan meal or almond flour add a nice nutty flavor.
PREP
10 mins
BAKE
20 to 30 mins
TOTAL
40 mins
YIELD
about 10 large (8") waffles
Ingredients Shop this Recipe
2 large eggs
1 3/4 cups (397g) buttermilk
8 tablespoons (113g) unsalted butter, melted, cooled
2 teaspoons King Arthur Pure Vanilla Extract
2 cups (226g) King Arthur Pastry Flour Blend or 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) granulated sugar*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
1/2 cup (40g) pecan meal or 1/2 cup (48g) King Arthur Almond Flour, optional; for flavor
*Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken
Instructions
In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
In a separate bowl whisk together the dry ingredients.
Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
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