My mom used to always make fresh waffles for my brothers and me, and would always rave about how good they were, especially because they were so much more fluffy than the egos we would get on school days. I always loved her waffles and thought they were a delicious breakfast food, until I went to Blegium. The waffles in Belgium were amazing and would melt in your mouth. They needed no syrup and could be eaten as dessert or a snack (not exclusively for breakfast). There was a little cart on the Meir that I dubbed the best waffles, and I searched far and wide upon my return to the states for somewhere that could be at least half as good.
As far as finding a place I am still out of luck, but this is a recipe I stumbled upon from another blog that is pretty close to these gifts from God. Just be aware that the sugar will caramelize and can easily get stuck in each of the crevices of the iron; after making the waffles a few times, we have dedicated a waffle iron for these ones specifically. Don’t be afraid though, because they are definitely worth it 🙂
Here’s what you need:
6 tablespoons warm milk
1/2 teaspoon granulated sugar
2 teaspoons instant yeast
1 1/2 cups sifted bread flour
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 egg yolk
1/2 cup unsalted butter
3/4 cup turbinado sugar (I use Sugar in the Raw)
Here’s what you do:
Dissolve the sugar in warm milk, then add this to the yeast. Cover the bowl and set it aside for five minutes or so. In a separate bowl, mix the bread flour with the cinnamon, vanilla, and salt in a stand mixer. At this point, the yeast mixture should have bubbled up, and should be light brown and spongy. Pour the yeast in with the dry ingredients, and add the whole egg and the egg yolk. Mix it all together on medium until everything is combined.
Cover the mixing bowl with plastic wrap and let the dough rise for about thirty minutes.
Once risen, beat in the butter one tablespoon at a time. The dough will be very thick at this point. Next, pour in the sugar and knead very gently. You want to evenly distribute the sugars, without softening the dough too much.
Separate the dough into twelve even balls, cover, and let rise for fifteen minutes.
Preheat the waffle iron and then spray with cooking oil (I had the iron on the lowest temperature). Place one dough ball on each section of the waffle iron and let it cook until the surface is golden brown. You want to make sure not to overcook the waffles, because they can become dry very easily. When I made them, it was surprising how quick they would get to that color.
You can place the finished waffles on a cooling rack as each one is done and sprinkle powdered sugar over each of them.