Belgian Waffle Recipe
Ingredients
• 1 (.25 ounce) package active dry yeast
• 3 cups warm milk (110 degrees F/45 degrees C)
• 3 eggs
• 3/4 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups (20 oz.) all-purpose flour
Directions
1. In a small bowl, dissolve yeast in about 1/4 cup of the warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the eggs, another 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour.
3. Cover the bowl and either let rise in a warm place about 1 hour or put in the refrigerator overnight.
4. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until the waffle is golden brown. Serve immediately or
keep warm in 200 degree oven.
• 1 (.25 ounce) package active dry yeast
• 3 cups warm milk (110 degrees F/45 degrees C)
• 3 eggs
• 3/4 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups (20 oz.) all-purpose flour
Directions
1. In a small bowl, dissolve yeast in about 1/4 cup of the warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the eggs, another 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour.
3. Cover the bowl and either let rise in a warm place about 1 hour or put in the refrigerator overnight.
4. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until the waffle is golden brown. Serve immediately or
keep warm in 200 degree oven.
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