Who can resist these Belgian waffles which are crispy outside and pillowy inside? Garnish them with your favorite fruits, syrup or even ice cream, these waffles have earn a special place in my heart.
Total Time 2hours
1/3cupDiastatic malt powder - this makes the waffles more crispyI got mine from Amazon
2 1/4tspActive dry yeast
115gButteror 1 butter stick
100gEggabout 2 whole
Mix All the Dry Ingredients:
Sift the dry ingredients.
Pour the dry mix into an airtight container and store in the fridge for later. Or you can start cooking them now.
When you’re ready for waffles, place the dry ingredients in a large bowl and make a well at the bottom with a spoon.
Warm milk, Melt Butter
Place milk and butter in a small pot and warm gently over low heat. You just need to melt the butter and bring the mixture up to about 104 °F / 40 °C, which is the perfect temperature for waking up the yeast in the next step.
Be careful not to overheat—keep it under 113 °F / 45 °C. If it does get too warm, don’t panic: you can let it hang out at room temp to cool or place the pot in ice water to cool off more quickly.
When the milk mixture is at the proper temperature, add egg and whisk to combine.
Combine Wet and Dry Mixes; Let Yeast Bloom:
Pour the milk mixture into the well you created in the dry mix. Use a whisk to combine the ingredients and make batter.
Allow this mixture to sit at room temp or warmer to allow the yeast to bloom. You can bloom the yeast for as little as ten minutes or up to two hours.
The longer you let it go, the more rich, yeasty flavor you’ll develop and the more air pockets your waffles will have.
Ready to Make the Waffle:
Pour the mixture into a preheated nonstick waffle iron. You may have to play with the time and temperature, as each waffle maker will be a little different. You want a nice, golden, crispy crust and a soft and almost custardy interior.
Top with your favorite fruits. Go crazy! Waffles are delicious with almost anything.