Belgian waffles (Brussels)

Traditionally rectangular-shaped, authentic Belgian waffles are slightly sour because of the use of active dry yeast. This particularity, in terms of flavor, makes it a great complement to all kinds of toppings (sweet, sour, or salty). This recipe yields super moist Belgian waffles that you can easily refrigerate and warm up on the following days.

How do you make Yeast Belgian waffles?

1. Activate the yeast in milk.

2. Add all ingredients

3. Let rise for 35 min.

4. Use a quality waffle maker to make the waffles.

Can you refrigerate Belgian waffles’ batter overnight prior to cooking?

Yes, you can. However, the waffles will taste more sour and fermented (actually quite strongly). It is a personal choice, however, we recommend prepping the batter within hours of preparing the waffles to avoid this change in flavor. It’s certainly a no for most kids.

How do I store my Belgian waffles?

In an airtight container in the fridge for up to 3 days or freezer for up to a month. It is best to consume them within hours of prep or on the following day.

Can you use baking powder instead of yeast?

For this particular recipe, no. However, you should get decent waffles if replacing the yeast with baking powder.

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Belgian Waffles (Brussels)

Yield: 4

Author: mddolce

Prep time: 10 MinCook time: 15 MinInactive time: 35 MinTotal time: 1 Hour

Ingredients US Metric Both

• 2 tsp active dry yeast 
• 2.5 cups of full-fat milk  ( % 3.25 or % 3.8)
• 1/2 cup sugar (white granulated)
• 3 cups of flour
• a pinch of salt 
• 5 tbsp (70g) of unsalted butter 
• 2 eggs
• 1 tsp natural vanilla extract

Instructions

1. Warm milk. Take out 1 cup, and add to a bowl containing yeast and 1 tsp of sugar. Do not use hot milk. This step is key. 
2. Let the yeast mixture rest for a few minutes, and mix with a spoon. You will see yeast bubbles forming, and growing in number. The mixture will double in size within about 5 min (see note 1).  If the mixture doesn't double in size it is ok as long some bubbles form.
3. Melt butter and let cool for a few minutes (it's ok if it's warm). 
4. Add flour, leftover warm milk (not hot!), sugar, butter, salt, and eggs to the yeast mixture. Mix with a wooden spoon or whisk. It's ok if there are some clumps. 
5. Cover and let rest for 35 min in a warm place (see note 2). The mixture should double in size. If the batter doesn't double in size, no worries,  it's ok as long as some volume was gained. 
6. Use an oil-based spray to spray all surfaces of your waffle maker (surfaces in contact with your batter).  Follow the manufacturer's protocol. Per waffle, use about 1/2 to  3/4 cup of batter (adjust if needed). 

Notes:

1. Do not use hot milk to avoid killing the yeast. Use a clean finger or a thermometer to assess the temperature. It's hot if you feel discomfort.
2. After yeast activation, keeping the mixture warm is key to the rising process. During hot days, just keep your bowl next to a window (if warm) or I personally leave it on top of a running dryer or dishwasher (if there are no major turbulences). If you do not have a warm place in mind, it is ok. Just try to keep your bowl warm by insulating with aluminum foil for example. Thanks to the warm milk the process should still work.

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