Overnight Belgian Brussels Waffles

 

Overnight Belgian Brussels Waffles

Makes about 6 large waffles

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tbsp (25 g) sugar
• 1 tsp instant yeast
• ½ tsp salt
• 1¼ cups (300 g) half-and-half
• ½ cup (120 g) water
• 6 tbsp (85 g) unsalted butter, melted
• 2 large eggs, separated
• 1 tsp vanilla

Night before

1. Warm the half-and-half and water until just lukewarm.
2. Whisk together the flour, sugar, yeast, and salt.
3. In another bowl, whisk the egg yolks, lukewarm half-and-half/water mixture, melted butter, and vanilla.
4. Add the wet ingredients to the dry ingredients and whisk until smooth. Don't overmix.
5. Cover tightly and refrigerate 8–12 hours.

Next morning

6. Take the batter out of the refrigerator and let it sit at room temperature for 30–45 minutes.
7. Beat the egg whites to soft peaks.
8. Gently fold the whites into the batter. The batter should become noticeably lighter and somewhat foamy.
9. Preheat your Belgian waffle iron thoroughly and lightly grease it.
10. Add the appropriate amount of batter and cook until deep golden brown and crisp. Don't pull them out while they're still pale.
11. Eat immediately. Brussels waffles are best when they're crisp outside and airy inside.

Important: Don't add extra flour in the morning even if the refrigerated batter looks loose. That's normal. The yeast and whipped egg whites are doing the work of creating the characteristic light texture.