Tools
Brussels waffles
Belgian classic, the Brussels waffles are thin, light and fluffy.
Tools
Ingredients
100 g butter, melted
12 g fresh yeast
250 ml milk, warm
250 ml mineral water, warm
2 eggs
300 g flour
pinch salt
Step by step
Pour the warm milk and warm water into a bowl of a stand mixer. Add crumbled yeast. Attach the Wire Whip to the stand mixer and mix on speed 2 until yeast dissolves.
Add the egg yolks and mix again on speed 2 until everything forms a smooth mixture.
In another bowl, add the flour and the salt. Turn the Speed Control Lever to 2 and mix dry ingredients. Slowly stream in the milk mixture.
Pour in the melted butter and mix for another minute. Put the Speed Control Lever to 4 and mix for 4 minutes until the batter is completely smooth.
In a different bowl, whisk the the egg whites on speed 8 until they form soft peaks.
Turn the Speed Control Lever to 2 and start adding the batter to the egg whites. Mix until fully incorporated.
Cover the batter with a towel, let the batter rest in a warm place for 30 minutes.
Heat up the waffle iron on high heat. Scoop 2 ladles of batter into the waffle iron and bake waffles until they are golden. Repeat until all batter is used. Serve immediately.