Madre’s Belgian-Style Yeast Waffles 🧇
3
- (680g) 340g lukewarm milk
- (170g) 85g butter, melted
- 100g sugar (updated from 50g on 5/24)
- (1/2 tsp) 3/4 teaspoon salt
- (2) 1 teaspoon vanilla extract
- (4) 2 large eggs
- (482) 241g King Arthur Unbleached All-Purpose Flour
- 1 pack instant yeast
Directions
Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Stir to combine; it’s OK if the mixture isn’t perfectly smooth.
Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron.
Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
Yield: about 4 Belgian-style (deep-pocket) 7″ round waffles.
Sophia
January 7, 2023 at 10:36 am
Made this on large volume. 50g sugar instead of syrup. Fills large white measuring cup. (8cups?). Put it in oven on proof was ready in an hour. Warmed milk up used instant yeast
January 7, 2023 at 10:48 am
Put in the fridge, it almost overflowed. Yikes! Better knock it down by stirring after an hour or use it right away? Anyway, watch out for overflow from yeast doing its thing.
May 14, 2024 at 7:35 am
More sugar. Eveyone said this was not sweet enough. Going to up sugar to 100g.