Classic Belgian Waffles with Yeast

Guys, since I finally managed to visit Belgium, obviously I had to make waffles when we returned home. Belgian waffles to be precise. I did mention in my last coffee date that we finally managed to see Bruges. And in Bruges I learned that there is no such thing as the one and only Belgian waffle. In fact, they have many different types. The one we usually think to be Belgian is the one from Brusseles, it is rectangular, it is thick, with a crunchy outside and a nice soft interior. Usually these waffles are made with yeast. So I decided to give them a try and make some which chill in the fridge overnight. So that you can eat them for breakfast. You are welcome!

I already have one waffle recipe with yeast dough on the blog. However, this time I wanted to see whether it makes any difference if the egg whites are beaten and folded in. My impression is that it does make a difference, they seem to be even fluffier and crunchy on the outside. I also like the fact that the amount of butter used in this recipe is considerably low. I am not going to say that these waffles are healthy, no, that would be a bot far fetched, but I felt it was OK to eat them for Sunday breakfast. As always, I made sure I could make them right for breakfast without a long waiting period. These waffles also got my husband’s seal of approval, so I hope you enjoy.

Credit: Adapted from Brittas Kochbuch (in German)

Print Recipe

Classic Belgian waffles with yeast (overnight prep)

Serves: For 8 thick square waffles

Prep Time: 10min – Cooking Time: 20min – Total Time: 30min

These classic Belgian waffles come together in minutes and are so flavorful. Best part, you prepare them the night before and bake them right out of the fridge.

Ingredients

• 250 grams of milk
• 35 grams of butter
• 10 grams of fresh yeast or one teaspoon of active-dry yeast
• 35 grams of regular sugar
• 250 grams of all-purpose flour
• 1 teaspoon of vanilla extract
• 2 eggs

Instructions

1

Heat the milk with the butter until the butter is melted. Cool off until you can stick your finger in the milk. Then add all ingredients except for the eggs. Separate the eggs and whisk the yolks into the mixture. Cover and chill in the fridge overnight. Cover the egg whites as well, but leave at room temperature.

2

Preheat your waffle maker and brush with a bit of oil if necessary. Beat the eggs whites until stiff and gently fold into the mix. Use about 2 1/2 tablespoon for each waffle and bake according to instructions. Once golden and crips, take out of the waffle maker. Be sure not to stack the baked waffles on top of each other, they will get soggy quickly. Instead try to get off some steam by quickly throwing them in between your hands. Let cool side by side. Serve with either fresh fruit, caramelized bananas, yoghurt, whipped cream, maple syurp, chocolate saucee or wahtever you like with your waffles. Baked waffles can be frozen, place into a ziplock bag, get the air out, then seal. Heat up in the toaster.