Brussels Waffles

Rating: 3.8373 / 5.00 (166 Votes)

Total time: 45 min



First, dissolve the yeast in 150 ml of lukewarm water. Melt the butter in a small saucepan, then allow to cool slightly.

Cut the vanilla pod in half lengthwise and scrape out the pulp. Pour the milk with the vanilla pulp into a second pot and warm it up (it should be lukewarm).

Separate the eggs and beat the whites until stiff.

Sift the flour into a bowl, mix with 1 tablespoon of sugar, the milk and the dissolved yeast to a smooth dough.

Then mix the egg yolks, melted butter and 1/2 tsp salt into the dough one by one. Finally, fold in the beaten egg whites and let the dough rest, covered, for 30 minutes.

Heat the waffle iron (medium-high heat), pour in a ladle of batter, close it and turn it over (this way the batter spreads especially well). After about 4 minutes, the waffle will be golden and crispy.

Remove the waffles from the iron, dust immediately with powdered sugar and enjoy or keep warm in the oven until all the waffles are done.

Arrange the waffles and serve.

Preparation Tip:

Brussels waffles can be frozen well. To eat, bake the frozen waffles in a preheated oven (200 °C) for 5 minutes.

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