Breakfast · From the kitchen notebook
Belgian Yeast Waffles
Brussels-style yeast waffles: crisp outside, airy and tender inside.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Make the sponge: combine the ½ cup warm milk, 1 tbsp sugar, and yeast. Let bloom for 5–10 minutes. Stir in ½ cup flour, cover, and let sit for 15 minutes until bubbly and foamy.
- 02
Add the warmed milk, melted butter, egg yolks, sugar, vanilla, and salt to the sponge. Whisk smooth, then gradually whisk in the remaining flour until no lumps remain.
- 03
Cover and let rise for 45–60 minutes at room temperature, until puffy and slightly airy.
- 04
Beat the egg whites to soft peaks. Gently fold them into the batter in two additions.
- 05
Preheat a Belgian waffle iron thoroughly and lightly oil if needed. Pour in batter without overfilling. Cook until deep golden brown, usually 3–5 minutes.
That’s a good thing made.
Enjoy every bite.