Authentic Belgian Waffles (Brussels Style)

By Culiora

Classic Brussels-style Belgian waffles featuring a light, yeasted batter that yields a crisp, golden exterior and an airy, melt-in-the-mouth crumb. Whipped egg whites folded into the yeast-leavened mixture create their signature delicate texture and deep, distinct pockets.

• Servings: 4
• Prep time: 20 min
• Cook time: 20 min
• Total time: 40 min

Ingredients

• 250 g all-purpose flour
• 7 g instant dried yeast
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 375 ml whole milk, lukewarm (approx. 37°C)
• 100 g unsalted butter, melted and cooled slightly
• 2 pcs large eggs, separated into yolks and whites
• 1 tsp vanilla extract
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, instant dried yeast, granulated sugar, and fine sea salt.
2. In a separate bowl or jug, whisk together the lukewarm milk, melted butter, egg yolks, and vanilla extract until uniform.
3. Pour the milk mixture into the dry ingredients and whisk until smooth and free of lumps. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 45 minutes, until bubbly and expanded in volume.
4. In a clean, dry bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold the beaten egg whites into the rested batter using a spatula in two additions, keeping as much air in the batter as possible.
5. Preheat a Belgian waffle iron on medium-high heat. Lightly brush the grids with a tiny amount of melted butter or neutral oil if not non-stick.
6. Pour approximately 120–150 ml of batter (depending on waffle iron size) onto the center of the iron, spread gently toward the edges, and close the lid immediately.
7. Cook for 4 to 6 minutes, until the steam subsides and the waffles are deep golden-brown and crisp on the outside. Transfer to a wire rack to keep crisp while cooking the remaining batter.
8. Dust with powdered sugar and serve immediately while warm.