Brussels Waffles
Belgium's iconic light, crisp and airy waffles made from a yeast-raised, egg-white batter.
Ingredients
| 37 g | fresh yeast |
| 750 ml | milk, warm |
| 750 ml | mineral water, warm |
| 6 | eggs, separated |
| 900 g | flour |
| 1 pinch | salt |
| — | melted butter |
Instructions
- Pour the warm milk and warm mineral water into the bowl of a stand mixer. Add the crumbled yeast. Attach the wire whip and mix on speed 2 until the yeast dissolves.
- Add the egg yolks and mix again on speed 2 until everything forms a smooth mixture.
- In another bowl, combine the flour and salt. Turn the speed control lever to 2 and mix the dry ingredients while slowly streaming in the milk mixture.
- Pour in the melted butter and mix for another minute. Turn the speed control lever to 4 and mix for 4 minutes until the batter is completely smooth.
- In a different bowl, whisk the egg whites on speed 8 until they form soft peaks.
- Turn the speed control lever to 2 and gradually add the batter to the egg whites. Mix until fully incorporated.
- Cover the batter with a towel and let it rest in a warm place for 30 minutes.
- Heat the waffle iron on high. Scoop 2 ladles of batter into the iron and bake the waffles until golden. Repeat until all the batter is used and serve immediately.