Waffles 7 -Belgian Yeast
- 1 T dried yeast (or 15g fresh yeast)
- 175 mL milk (warm (110F), divided)
- 250 g Flour (Plain) (2 cups)
- 3 T sugar - caster (or white)
- 1 pinch salt
- 1 t ground cinnamon
- 2 eggs (separated)
- 1 T vanilla extract
- 40 g butter (melted)
- To Cook
- 3 T sugar (preserving)
- To Serve
- 3 T Sugar (Icing)
1. Mix 3 Tbsp of the milk with the yeast and set aside for 8-10 minutes or until becomes frothy.
2. In a clean bowl whisk the egg whites with a pinch of cream of tartar until stiff; set aside.
3a. In a bowl combined sieved flour, caster sugar, salt, and cinnamon.
3b. Beat in the egg yolks, vanilla essence, melted butter, remaining milk, and yeast mixture until smooth.
3c. Fold egg whites into the yeast mixture.
4a. Cover and place the batter in a warm spot for 1 hour or until risen and frothy.
4b. Stir the batter and if too thick add a little more milk.
5a. Heat a waffle iron over a moderate heat.
5b. When hot sprinkle with a little of the preserving sugar and pour over a heaping quarter-cup of the batter and cook for 4min 30sec or until the waffle is golden brown.
6. Sprinkle the waffles with a generous amount of icing sugar and serve hot.
SJ Note 15 Aug 2010: Very tasty! The weirdest waffle dough I've ever come across, thought I'd done it wrong at first. I needed the electric mixer to "fold" the egg whites in, the dough was too thick to do it by hand! But the dough rose, and produced tasty waffles, so I must have done it right. The preserving sugar is huge, like pretzel salt (but sugar). If you can't find it, just use the largest-grained sugar you can find. The plain waffles, without the icing sugar, are actually not that sweet, and this is a good base if anyone ever wants to try savory-topped waffles. We just did the usual sweet toppings tonight, it was very, very tasty!