Belgian Style Yeast Waffles Recipes

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BELGIAN WAFFLES



Belgian Waffles image

Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit.

Provided by Bobbi Jo

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
¼ cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 ¾ cups warm milk (110 degrees F/45 degrees C)
¾ cup butter, melted and cooled to lukewarm
½ cup white sugar
1 ½ teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

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.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 65.3 g, Cholesterol 129.9 mg, Fat 21.4 g, Fiber 1.9 g, Protein 12.3 g, SaturatedFat 12.8 g, Sodium 621.7 mg, Sugar 17.2 g

BELGIAN-STYLE YEAST WAFFLES



Belgian-Style Yeast Waffles image

This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.

Provided by King Arthur Baking Company

Categories     Brunch     Breakfast     Dessert     Waffle     Pastry     Kid-Friendly     Peanut Free     Soy Free     Tree Nut Free     Vegetarian

Yield About 4 Belgian-style 7-inch waffles

Number Of Ingredients 8

1½ cups (340g) lukewarm milk
6 tablespoons (¾ stick, 85g) unsalted butter, melted
2 to 3 tablespoons (39g to 57g) maple syrup
¾ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (240g) unbleached all-purpose flour
1½ teaspoons instant yeast

Steps:

  • Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  • Stir to combine; it's fine if the mixture isn't perfectly smooth.
  • Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
  • Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
  • Serve immediately.

BELGIAN-STYLE YEAST WAFFLES FROM KAF



Belgian-Style Yeast Waffles from Kaf image

Recieved this from King Auther Flour and love the idea of yeast waffles. Here's what they had to say about it: This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich. Some aren't fond of this "yeasty/fermented" flavor; if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don't refrigerate overnight Prep time does not include resting

Provided by Bonnie G 2

Categories     Breakfast

Time 42m

Yield 4 Deep 7" waffles, 4 serving(s)

Number Of Ingredients 8

1 1/2 cups milk, lukewarm
6 tablespoons butter, melted
2 -3 tablespoons maple syrup (optional)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups unbleached all-purpose flour
1 1/2 teaspoons instant yeast

Steps:

  • Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  • Stir to combine; it's OK if the mixture isn't perfectly smooth.
  • Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
  • Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
  • Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

OVERNIGHT BELGIAN WAFFLES



Overnight Belgian Waffles image

I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.

Provided by Ina Garten

Time 8h40m

Yield 10 to 12 large waffles

Number Of Ingredients 12

2 cups lukewarm whole milk (90 degrees F to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup and creme fraiche, for serving
1/2 cup warm water (110 degrees F to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar

Steps:

  • The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
  • The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
  • Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
  • Make-Ahead Plan
  • Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

LIEGE BELGIAN WAFFLES WITH PEARL SUGAR



Liege Belgian Waffles with Pearl Sugar image

These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.

Provided by BRSMITH63

Categories     Breakfast and Brunch     Waffle Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
¾ cup lukewarm milk
3 eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
½ teaspoon salt
1 ½ cups pearl sugar (such as Lars' Own®)

Steps:

  • Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
  • Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
  • Preheat a waffle iron according to manufacturer's instructions.
  • Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 61.8 g, Cholesterol 106.1 mg, Fat 20.7 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 12.4 g, Sodium 277 mg, Sugar 3.1 g

OVERNIGHT YEAST WAFFLES



Overnight Yeast Waffles image

Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

THE BEST BELGIAN WAFFLES



The Best Belgian Waffles image

These waffles are super crisp on the outside, light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!

Provided by Marie

Categories     Breakfast

Time 40m

Yield 6 waffles, 4-6 serving(s)

Number Of Ingredients 8

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
1/2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

Steps:

  • Oil the waffle maker.
  • Sift the dry ingredients together in a large bowl.
  • In separate bowl, separate egg whites and beat until stiff peaks form.
  • In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
  • Add to dry ingredients and mix well.
  • Fold in egg whites.
  • Cook in waffle iron on medium-high heat for around 5-10 minutes.

TRUE BELGIAN WAFFLES



True Belgian Waffles image

It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 waffles (about 4-1/2 inches).

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

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.

Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.

BELGIAN SUGAR WAFFLES



Belgian Sugar Waffles image

Yeast helps give these waffles their signature crispy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

3 1/2 cups plus 2 tablespoons all-purpose flour
10 teaspoons active dry yeast
3/4 cup plus 2 tablespoons whole milk, room temperature
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
5 large eggs, room temperature
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
1 cup amber sugar or coarsely chopped light-brown sugar cubes
Confectioners' sugar, for dusting

Steps:

  • Put 1 cup plus 2 tablespoons flour, 5 teaspoons yeast, and 1/3 cup water into the bowl of an electric mixer fitted with the paddle attachment. Mix to combine. Transfer to a large bowl. Cover loosely with plastic wrap, and let rest 12 hours.
  • Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes.
  • Put remaining 2 1/2 cups flour, the butter, eggs, vanilla, and flour-yeast mixture into the clean bowl of electric mixer fitted with the dough hook. Add milk-yeast mixture; mix on medium speed 1 minute. Add granulated sugar and salt. Raise speed to high; mix until batter pulls away from sides, about 10 minutes.
  • Add amber sugar, and mix 30 seconds. Cover loosely with plastic wrap, and let stand in a warm place until doubled in bulk, about 30 minutes.
  • Heat a waffle iron until hot. Drop 2 tablespoons batter onto each mold. Cook until golden, about 3 minutes. Let cool completely on a wire rack. Dust with confectioners' sugar.

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