Belgian Waffles

For the Belgian waffles, heat the milk and dissolve the yeast in it. Sift the flour for the 1st batter onto the work surface and form a hollow in the middle.

Sprinkle the salt on the edge of the flour, add the milk with the dissolved yeast and the egg yolk. Now knead the ingredients with your hands from the inside out to form a homogeneous dough.

In the meantime, beat the egg whites until stiff and mix them in. Let the dough rise for about 10 minutes. For the 2nd dough, knead butter with flour, add hail sugar, baking powder, vanilla sugar and salt.

Then mix both doughs together, cover with a tea towel and let rise again. Preheat the waffle iron and divide the dough into portions of about 75 g each. Form each of these into a 10 cm roll.

Brush the waffle iron with melted butter, place a roll of dough on top and close the lid. Bake the waffles until golden brown, being careful not to burn the sugar. Let the Belgian waffles cool and dust with powdered sugar just before serving.

Preparation Tip:

Bananas, strawberries and chocolate sauce go very well with Belgian waffles.

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