Mix the flour with sugar and salt. Dissolve yeast in warm milk and mix with warm butter. Make a well in the flour and add yeast milk. Dust with flour and let rise covered until bubbles form.
Meanwhile, scrape out the vanilla pod. Pick up the pod and place in sugar for vanilla sugar! Then add the eggs and vanilla pulp to the flour and knead everything well! Cover and let rise for approx. 45 minutes. Then knead the dough again and fold in the sugarcoat just before baking. Then it has not passed until it is baked and caramelized great!
The consistency of the batter is not that of a normal waffle batter! Rather sticky and thick.
Preheat the oven to 80 degrees!
Now heat up the Belgian waffle iron and oil a little. Then add approx. 2 tablespoons of batter to each waffle tin and bake until crispy. Depending on the desired degree of browning, longer or shorter 🙂 Keep warm in the oven until you have finished baking!
The waffles taste best when buttered while they are still hot. But it tastes great with vanilla sauce or hot cherries, cream ... 🙂
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.