These Belgian yeast waffles are crispy on the outside and oh so fluffy on the inside, with that iconic yeasty taste.
When I was at school in New Zealand, my teachers often asked me to share something about my birthplace and its culture. I always shared the same thing. Food.
For me being a Belgian is so much about food! We don’t do an awful lot different to families in NZ, but one thing we did growing up was instead of a ‘Sunday Roast’, we had Sunday waffles.
It wasn’t every Sunday, but it was often that dad would get out his ingredients and make a giant batch of Belgian-style yeast waffles.
I went out with my girlfriends for brunch a few months back and Belgian waffles were on the menu. They were a complete fraud though in my opinion. They were NOT made with yeast!
You can’t just put the word Belgian in front of it and think you can fool me. 😉
This recipe makes the lightest waffles ever, using commercial yeast which, if you know my love of sourdough, you’ll know I don’t admit that lightly.
We always ate them with a sprinkle of sugar. As we got older and us kids got married, we brought other influences into our family. So many toppings have joined the table. Now there is cream, berries, bananas, maple syrup, bacon, jam…
You need a couple of hours to make the dough as it will need to rise and ferment a bit. The longer you leave it the stronger the yeasty taste. If I am making waffles for breakfast I’ll start the dough the night before and leave it the refrigerator overnight. It still rises but the rise is slowed down a lot.
If I’m making them for lunch I start them about three hours beforehand. Everything is combined in one pot and left to rise.
You can start baking once the dough has at doubled in size.
It will be very airy at this stage and will deflate as you put your pouring spoon in which is fine. It will still be fluffy and light when baked.
Bake them in a waffle maker until a dark golden brown. How much batter to add in depends on your waffle maker. In Belgium, we had a rectangle waffle maker that we took with us to NZ. It makes rectangles about 20cm by 10cm. I haven’t found one for my home like that in NZ but did find one that made small rectangles recently. I prefer over all the circle waffles makers out there.
These waffles are best served straight away. When the outsides are crispy and the inside is light and fluffy. Your house will smell AMAZING while they’re baking.
Top them with the toppings of your choice, the possibilities are endless.
The recipe below makes about 10-12 waffles, depending on the size of your waffle maker.
My kids seem to have a bottomless stomach when it comes to these waffles. They can put away so many!
Have you made these? Tag me and let me know! @home_grown_happinessnz
Belgian Yeast Waffles
- Waffle Iron
- 600 ml warm milk
- 170 grams melted butter
- 4 eggs
- 60 g sugar
- 1/2 tsp salt
- 500 g all purpose flour
- 1 1/2 tbsp instant yeast
- In a large pot, combine all ingredients and give a good brisk whisk. The mixture won’t be completely smooth but that’s fine.
- Leave at room temperature for about 2 hours to double in size. *
- *If making the batter for the night before transfer the batter the to the fridge instead. Take it out the next morning an hour before baking.
- Bake the waffles until a nice dark golden brown (amounts are according to the instructions of your machine.).
- Serve immediately with your choice of toppings (e.g cream, berries, icing sugar, bananas, maple syrup…)
Let me know if you try them! Happy baking.