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Brussels waffles

Serves Makes about 12 waffles in a deep iron and about 22 in a plain one

Difficulty Easy

Cooking Time 2 minutes

Ingredients

200 g unsalted butter
800 ml ml full-cream milk
4 eggs
500 g plain flour
15 g instant dry yeast
a pinch ground cinnamon
½ t salt
oil or lard, for greasing if you don’t have a non-stick waffle iron
icing sugar, to dust

To serve (optional)

unsalted butter
whipped cream
fresh strawberries

Method

1. Use a deep or plain waffle iron plate.

2. Melt the butter in the milk in a small saucepan over low heat, then set aside to cool. Meanwhile, separate the eggs.
Combine the flour, yeast and cinnamon in a large bowl or the bowl of an electric mixer, make a well in the centre and pour in the egg yolks followed by half the butter and milk mixture. Stir until completely incorporated, then add the salt and pour in the rest of the butter and milk mixture and mix well.

3. Whisk the egg whites to stiff peaks and fold them into the batter with large, gentle movements in order to keep in as much air as possible. Set the batter aside to rest for 1 hour at room temperature or in the fridge until you need it.

4. Preheat your waffle iron to the hottest setting and have your batter and a cup measuring tool (which works perfectly for my iron size) ready.

5. Ladle batter onto the waffle plate swiftly, spreading it into all the holes. The deep iron will need 2 cups of batter, the plain one needs 1 cup. Close and immediately turn the waffle iron 2–3 times (Belgian waffle irons rotate) so that the batter spreads evenly and all around. Bake to a pale golden brown colour, which will take just under 2 minutes.

6. Dust generously with icing sugar before serving: this is a must because the waffle itself isn’t sweet. Then offer toppings of butter to spread on top or whipped cream to pipe into the holes. I find fresh strawberries are too extravagant, but that is how the waffle was served at the New York World’s Fair in 1964. My husband and many other people like this waffle served in an old-fashioned, even historical, manner, topped with cold butter so it melts into the holes.

This is an extract from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn (Murdoch Books). Photographs Regula Ysewijn.

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Ingredients

Method