Saturday, June 22, 2013

THE Waffle Recipe

We were craving waffles one day and D did a search on belgian waffles and came up with this recipe found here.  We've chucked the other recipe out - oh wait D doesn't have a recipe, he does it by feel...little bit of self raising flour, 1 egg, little bit of milk till he reaches the right consistency.   Anyways, this is THE waffle recipe, crisp on the outside, yet buttery soft on the inside. Re-creatable every time. Freezes well and bakes up pretty well too.
Waffle wiith whipped cream, mango and strawberries
With mango and strawberries
Goes great with nutella and whipped cream, blueberry sauce and whipped cream, vanilla ice cream, fried chicken... the possibilities are endless

  • 7g active dry yeast
  • 1/4 cup warm milk (110 degrees F/45 degrees C)
  • 3 egg yolks
  • 2 3/4 cups warm milk (110 degrees F/45 degrees C)
  • 3/4 cup butter, melted and cooled to lukewarm (170g)
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3 egg whites
  1. Dissolve yeast in 1/2 cup warm milk.  Let stand until creamy, about 10 min.
  2. In a large bowl, whisk together egg yolks, 1/4 cup warm milk and melted butter.
  3. Stir in the yeast mixture, sugar, salt and vanilla.
  4. Stir in the remaining 2 1/2 cups milk alternating with the flour.
  5. Beat the egg whites until they form soft peaks, fold into the batter.
  6. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about an hour.
  7. Preheat waffle iron.  Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto the centre of the iron. Close the lid and bake until it stops steaming and the waffle is golden brown.
  8. Serve immediately or keep warm in a 200F oven


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