True Belgian Waffles Food

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar, and baking powder.
• In another bowl, lightly beat the egg yolks. To this add, milk, butter, and vanilla; mix well.
• Stir into dry ingredients, until just combined.
• Beat egg whites until stiff peaks form, and fold into batter.
• Bake in a preheated waffle iron, according to manufacturers directions until golden brown.
• Serve with fresh fruit, or syrup.
• Yield: 10 Waffles (about 4 1/2 inches).

A SUPER LEKKER, AUTHENTIC (TRADITIONAL) BELGIAN WAFFLE RECIPE AND A DAY TRIP TO BRUGES!

Steps:

• Place 300 grams flour plus the 80 grams of regular sugar in a mixing bowl. Set aside.
• Warm the water until it is lukewarm (not at all hot) then add the yeast (do not add the yeast when the water is too hot or it will kill it and the recipe will be ruined) and whisk until it has melted.
• Add the eggs and 15 g of butter to the flour and sugar mixture in the mixing bowl, then pour in the water and yeast mixture, whisking to combine all the ingredients.
• Continue stirring until a sticky dough is formed.
• Then add the 200 grams of flour to the top, along with the 175 grams of butter pieces. Cover (without mixing anything) and allow to rest for 20 to 25 minutes.
• With your hands, incorporate the butter and flour into the sticky dough until all the ingredients are well combined and the dough is no longer sticky (only add a little more flour if necessary).
• Place the dough onto a lightly floured surface and press into a 12" x 12" square shape, then sprinkle with the Belgian Pearl sugar (*the original recipe lists 300 grams of sugar, but I found this to be much too much-add more or less to your liking).
• Note: this is less than half of the sugar in the original recipe.
• Now roll the dough from one end to the other, to form a large sausage shape.
• Cut into 100 gram pieces and form into ball shapes and set aside to rest for 15 minutes, covered with a slightly damp kitchen cloth.
• NOTE: You can cook them in the waffle iron now, however, I discovered that keeping the dough pieces in the fridge overnight, then bringing them to room temperature and then cooking them worked marvelously!
• Heat the waffle iron. This is the tricky part as all irons are different. I have a Waring Pro, now discontinued, and heated mine to the number 2 setting. The goal is to cook the waffle without making it too dry and overcooked, but caramelizing the sugar pieces at the same time. Play with the settings until you reach a result that you like. This is how the sugar looks once it's caramelized.
• Place a ball of dough in the middle of the iron and cook it until it's golden brown (I cooked mine at the number 2 setting for 4 minutes) and the sugar has caramelized. Don't worry if it doesn't look pretty.
• Carefully remove the waffle as the caramelized sugar will definitely give you a nasty burn (I used a small flat wooden utensil, but wooden tongs would also work).
• Serve as is, with a dusting of powdered sugar or melted chocolate (traditional serving ideas). These can be eaten the next day; just warm them a little first, or even put them in the toaster.

TRUE BELGIAN WAFFLES RECIPE

Steps:

• 1. In bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla: mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
• 2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with fresh strawberries or syrup. Yields 8- 10 waffles about 4 1/2 inches

CLASSIC BELGIAN WAFFLES

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

BELGIAN WAFFLES

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

BELGIAN WAFFLES

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

BELGIAN WAFFLES

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

BELGIAN WAFFLES

Steps:

• In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer's instructions.

LIEGE STYLE BELGIAN WAFFLE

Steps:

• To make the sponge, place the bowl of an electric mixer onto a scale. Tare or zero out the scale and add the whole milk, preferably warmed to 110°F | 43°C, then zero out the scale again. Next add the Greek-style yogurt, again tare the scale. Add egg, coconut sugar, dried yeast, sourdough starter (if using, if not see below in the Recipe Variations), all-purpose flour, and einkorn flour (or substitute all-purpose flour). Fit the electric mixer with a paddle attachment and on low speed, mix all the ingredients together until a wet dough is formed. Mix on low for about 5 minutes, then turn off the mixer and let the sponge sit for 30 minutes.
• After the sponge has set, turn on the mixer to medium speed for a minute. This will create more gluten, stretching the flour's starches.
• Add the eggs, salt, coconut sugar, sugar, malted milk powder, and all-purpose flour. Replace the paddle attachment for a dough hook, and on low speed, mix the dough ingredients together for about 5 minutes. The dough should form into a ball, be pulling away from the sides of the bowl, while still being sticky. Let the dough rest for 10 minutes.
• Have the butter near the mixer, cut into one tablespoon-size piece (8 tablespoons per 4 ounces of butter per 1 stick making a total of 16 tablespoons for both sticks). Turn the mixer on medium speed, then, with the motor running, toss a tablespoon of room temperature butter into the center of the dough, near the hook. Let the butter fully incorporate before adding the next tablespoon. Continue until all the butter is emulsified into the dough. Turn off the mixer and let the dough rest for 15 minutes.
• Turn the mixer on medium speed for about 5 minutes, then transfer the dough to a scale. Weigh the dough. It should weigh about 1220 grams. Divide the dough into 152-gram pieces, making 8 total. Knead each dough into a ball, repeat.
• Place each dough ball into a zip-top sandwich bag, seal, then place it into the coldest part of your refrigerator. Check the time and wait for 24 - 106 hours before continuing with the recipe.
• For best results, remove as many portions of waffle dough as you are going to cook. Let the dough rest on the counter for 30 minutes before cooking, allowing the dough to warm, waking up fermentation.
• Plugin your Belgian Waffle Iron and set the heat level to the lowest setting. Preheat the waffle iron for a good 10 minutes before cooking a waffle. Make sure the grids are clean and spray the iron with a non-stick spray before adding continuing. As the waffle dough is thicker than a pour in batter, the dough takes longer to cook. This takes more time at a lower temperature, ensuring a full bake, while not burning or over-browning of the waffle exterior.
• Take the waffle dough out of the bag. Set up on top of the plastic bag. Using your fingers, spread the soft dough out into a rectangle | oval shape. Make sure the dough is an even thickness.
• Next, add the Belgian Pearl Sugar, I usually use about 5 grams per waffle. It's up to you, how sweet you want your waffle.
• Fold over one side of the dough, onto itself.
• Fold the opposite side onto itself.
• Then fold over the two opposite sides to make an envelope, holding the Belgian Pearl Sugar in the center. This will help prevent the sugar from burning into the cracks | edges of the waffle iron, as the waffle cooks.
• Center the dough onto one side of the waffle maker. Depending on your model, cook one or two at a time. Close the lid and press the two irons together, until you hear the iron touch the Pearl Sugar.
• Cook the waffle for about 4 - 5 minutes. The outside of the waffle should turn a beautiful golden hue, with the whole kitchen smelling amazing.
• Transfer the finished Liege Style Belgian Waffle to a plate and serve. Toppings are personal, but I would suggest having the first waffle plain or with butter... To truly experience this waffle.
• If you are making several waffles, to feed friends | family, have your oven preheated to 200°F | 93°C and place the finished waffle directly onto the oven racks, to prevent them from getting soggy and staying crisp.
• These waffles can also be par-cooked about 90% of the way through, then cooled on racks, wrapped | bagged and frozen for a later date to be consumed. Like the "Eg-O", pop the frozen, unwrapped waffle into a hot waffle iron to cook for about 3 minutes, heating it through and finishing that last 10% cooking. This results in a super quick breakfast treat!