Brussels or Belgian Waffles

This recipe is for Wendy, a Scottish friend living in Australia. Her son Ryan and my 4year old daughter are best friends. She asked the recipe after she tasted my self-made Belgian Waffles. Despite it's name, the "Belgian" waffle does not exist in Belgium. We call it Brussels Waffle. "Belgian Waffle" is the name for an American type of waffle, lighter batter and larger size. Brussels waffles are more crispy and attributes its height to the use of yeast batter instead of a pancake batter. Another popular Belgian waffle is the Liege Waffle, which is richer and sweeter and caramelized on the outside.

INGREDIENTS

25g fresh yeast (or 12gr dry yeast)

500 ml milk

500 ml water

4 eggs seperated

600g flower

200g butter, melted

1 pack (8g) Vanillin Sugar (I buy it in Hahndorf or dutchstore.com.au in Aldinga)

1 pinch of salt

PREPARATION:

- Dissolve the yeast with water and milk

- add the flower, vanilla sugar and the mixed egg yolks

- beat the egg whites and add

- melt the butter and combine it (not too hot) with the mixture

- add pinch of salt

- cover the mixture and set in a warm place to rise for 45-60 minutes

- bake for 2 minutes in a hot waffle iron

Serve hot with whipped cream and strawberries or a simple dusting of powdered sugar.

Bon appetit !

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