Belgian Waffles

Ingredients

• 1.5 cups whole milk
• 2.25 tsp active dry yeast
• 2 tbsp granulated sugar
• 2 cups all-purpose flour
• 0.5 tsp fine salt
• 6 tbsp unsalted butter – melted and cooled
• 2 large eggs – separated
• 1 tbsp neutral oil – for brushing waffle iron
• powdered sugar – for serving

Instructions

1. Warm the milk to 105–110°F; whisk in the yeast and sugar, and let stand until foamy, 5–10 minutes.
2. In a large bowl, whisk the flour and salt until evenly combined.
3. Stir the foamy mixture and butter into the dry ingredients until smooth; cover and let rise in a warm spot until doubled, 60–75 minutes.
4. Separate the eggs; beat the whites to soft peaks, whisk the yolks into the risen batter, then gently fold in the whites until no streaks remain. Let the batter rest 10 minutes.
5. Heat a Belgian waffle iron to medium-high and lightly brush with oil.
6. Pour 0.5–0.75 cup batter per waffle; close and cook until deep golden and crisp and steam largely subsides, 3–5 minutes per waffle. Repeat with remaining batter, brushing the iron lightly as needed.
7. Serve hot, dusted with powdered sugar.