Belgian-Style Yeast Waffles

Name: Belgian-Style Yeast Waffles
Total time: 180 s
Yield: Makes ~8 four inch waffles
Cuisine: American
Ingredients: 1 1/4 cup (296 mL) milk; 6 tablespoons (85 g) unsalted butter, melted; 3/4 teaspoon salt; 2 cups (240 g) all purpose flour; 2-3 tablespoons maple syrup; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 1 1/2 teaspoons active dry yeast (see instructions below for modifications if using rapid rise yeast); 1/4 cup warm water +1 teaspoon sugar

Chris Gan @ChrissyAlpha

Belgian waffles are such a treat! This recipe comes together quickly and yields a waffle that is fluffy and delicious. My family really likes these, and I’m sure you will too!

This recipe is from King Arthur Baking

#GlobalApron - Week 31. Yeast, Flour, Butter, Eggs
#Breakfast #Brunch #Sweet

Belgian waffles are such a treat! This recipe comes together quickly and yields a waffle that is fluffy and delicious. My family really likes these, and I’m sure you will too!

This recipe is from King Arthur Baking

#GlobalApron - Week 31. Yeast, Flour, Butter, Eggs
#Breakfast #Brunch #Sweet

Chris Gan @ChrissyAlpha

Belgian waffles are such a treat! This recipe comes together quickly and yields a waffle that is fluffy and delicious. My family really likes these, and I’m sure you will too!

This recipe is from King Arthur Baking

#GlobalApron - Week 31. Yeast, Flour, Butter, Eggs
#Breakfast #Brunch #Sweet

Belgian waffles are such a treat! This recipe comes together quickly and yields a waffle that is fluffy and delicious. My family really likes these, and I’m sure you will too!

This recipe is from King Arthur Baking

#GlobalApron - Week 31. Yeast, Flour, Butter, Eggs
#Breakfast #Brunch #Sweet

Saved

Ingredients

2 to 3 minutes

Makes ~8 four inch waffles

1 1/4 cup (296 mL)milk
6 tablespoons (85 g)unsalted butter, melted
3/4 teaspoonsalt
2 cups (240 g)all purpose flour
2-3 tablespoonsmaple syrup
1 teaspoonvanilla extract
2large eggs, at room temperature
1 1/2 teaspoonsactive dry yeast (see instructions below for modifications if using rapid rise yeast)
1/4 cupwarm water +1 teaspoon sugar

Saved

Steps

2 to 3 minutes

1

Assemble your ingredients
2

In a small bowl, mix 1/4 cup warm water and 1 teaspoon sugar until the sugar dissolves. Sprinkle the active dry yeast on top of the water but do not stir. Allow to sit for 5 to 10 minutes until the yeast are activated and the liquid becomes bubbly in appearance.
⭐️⭐️⭐️If you have rapid rise yeast, you don’t have to do this step! Add the yeast directly to the batter, along with an extra 1/4 cup of milk.
3

Combine the butter and milk in a bowl, and microwave at 30 second intervals until the butter is completely melted and the milk is warm (~105°F).
4

In a large bowl, combine the flour and salt. Whisk well to combine.
5

In a separate bowl, whisk together the eggs, vanilla extract, and maple syrup.
6

Add all the liquid ingredients to the flour mixture and lightly mix before adding the yeast mixture and mixing gently again. It’s okay if there are some lumps. Don’t overmix!
7

Cover the bowl with plastic wrap and allow to sit at room temperature for 1 hour.
For best results, transfer the bowl to the fridge overnight. If you really can’t wait, though, you can cook them immediately.
8

Remove the bowl from the fridge and preheat your waffle iron according to the manufacturer’s instructions.
9

Gently mix the waffle batter, then ladle it onto the preheated waffle iron.
If you have a larger waffle iron (I.e.. 7 inch, deep pocket), the cooking time may be 5 to 6 minutes. My smaller waffles took about 2 to 3 minutes before the iron’s alarm sounded.
10

Transfer the cooked waffles to a wire rack to cool.
11

The outside is a little crispy and the inside is light and fluffy!
Serve them with your favorite toppings: syrup, fruit, whipped cream, or a dusting of powdered sugar.