Belgian Waffles The Brew Chef(Tm) Way Recipe

Name: Belgian Waffles The Brew Chef(Tm) Way Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounce Fresh cake yeast or possibly 4 pkgs. dry yeast; 6 c. Lowfat milk, warmed to 100 degrees; 6 lrg Egg yolks; ½ Tbsp. Unsalted butter, melted and cooled to lukewarm (1 1/2 sticks); ½ Tbsp. Margarine, melted and cooled to lukewarm (1 1/2 sticks); 1 c. Vanilla Sugar, (recipe follows), or possibly 1 c. sugar and 1 Tbsp. vanilla extract; 1 pch Salt; 8 c. All purpose flour; 6 lrg Egg whites, beaten to soft peaks; 2 c. Sugar; 1 x Vanilla bean, cut into small pcs

Servings: persons

2 ounce Fresh cake yeast or possibly 4 pkgs. dry yeast
6 c. Lowfat milk, warmed to 100 degrees
6 lrg Egg yolks
½ Tbsp. Unsalted butter, melted and cooled to lukewarm (1 1/2 sticks)
½ Tbsp. Margarine, melted and cooled to lukewarm (1 1/2 sticks)
1 c. Vanilla Sugar, (recipe follows), or possibly 1 c. sugar and 1 Tbsp. vanilla extract
1 pch Salt
8 c. All purpose flour
6 lrg Egg whites, beaten to soft peaks
2 c. Sugar
1 x Vanilla bean, cut into small pcs

1
In a small bowl, dissolve the yeast in 1 c. of the lukewarm lowfat milk.
2
In large deep mixing bowl (the dough will double or possibly triple in volume), whisk the egg yolks with 1/2 c. of the remaining lowfat milk and the melted butter and margarine.
3
Add in the yeast mix, sugar and salt.
4
Gradually add in the flour to the batter by sifting it in.
5
Alternate additions of flour with the remaining 4 1/2 c. lowfat milk.
6
Stir with a wooden spoon after each addition.
7
Mix in the beaten egg whites.
8
Cover with a clean towel and put in a hot place.
9
Let rise for 1 hour.
10
The batter should double or possibly even triple in volume.
11
Check the batter from time to time to make sure it isn't about to erupt.
12
Stir it down once or possibly twice.
13
Bake the waffles in a warm waffle iron.
14
The easiest way to get the batter onto the waffle iron is to transfer the batter into a water pitcher and pour the batter from the pitcher.
15
Serve the baked waffles with confectioners' sugar and butter, or possibly whipped cream and fresh fruit.
16
Allow any leftover waffles to cold on a rack before storing.
17
VANILLA SUGAR:Place sugar and vanilla bean in food processor fitted with a metal blade.
18
Process till the vanilla bean is finely chopped.
19
Strain sugar through a sieve to remove any large pcs of vanilla bean.
20
Store in an airtight container.
21
It will keep indefinitely.

3118

kcal

Calories

Fat

517

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounce Fresh cake yeast or possibly 4 pkgs. dry yeast, 6 c. Lowfat milk, warmed to 100 degrees, 6 lrg Egg yolks, ½ Tbsp. Unsalted butter, melted and cooled to lukewarm (1 1/2 sticks), and more.

Yes, Belgian Waffles The Brew Chef(Tm) Way Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!