John Myers
Original Brussels Waffles
The perfect original brussels waffles recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 750 ml Milk lukewarm
- 10 g Baker’S yeast
- 6 Eggs
- 200 g Butter
- 1 tsp Sugar
- Icing sugar for sprinkling
- Let the butter melt in a small pot on the lowest heat. Stir it, the butter should only be lukewarm at most.
- Dissolve the yeast in a little lukewarm milk (just wipe off 50 ml of the 750 ml), add a teaspoon of sugar as food for the yeast. Let it rise for a few minutes.
- Separate the eggs. Beat the egg whites until stiff.
- Add the rest of the lukewarm milk. Mix the dough until it is homogeneous and no lumps can be seen.
- Now add the six egg yolks, the melted butter and the started yeast and stir again on a low level or with a steady hand until the mixture is homogeneous again.
- Finally, fold the egg white into the mixture, stirring again on a low level or with a steady hand.
- Let the dough rise in a warm place for 45 minutes.
- The waffle iron – attention, it has to be one for large waffles, i.e. a waffle iron for Belgian waffles – heat up. Spread the dough evenly over the surface and bake until browning can be seen.
- Only now does the sugar come in the form of plenty of powdered sugar. You can also enjoy the waffles with honey, fruit, cream and melted chocolate.
- Neither salt nor sugar belong in the original Brussels waffle batter!
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