Soft, Crispy Belgian Waffles

Tender on the inside and crispy on the outside, made from cheap ingredients! Soft Belgian waffles can be served for breakfast or as a snack. They differ from ordinary ones not only in taste, but also in appearance — thicker with large cells. By adding a variety of toppings, you will get a new masterpiece every time.
cook time: 1h 20 min
Ivy Ramsay
Soft, Crispy Belgian Waffles

Nutrition Facts (per serving)

292
Calories
14g
Fat
33g
Carbs
6g
Protein

Ingredients (6 portions)

Dough:

Salt to taste
Sugar 100 g
Wheat flour 180 g
Butter 100 g
Milk 230 ml
Eggs 2 pc
Baking powder 1 tsp
Vanilla sugar 8 g

Recipe instructions

Step 1

Step 1
How to make Belgian waffles soft? Prepare the necessary products. They should all be at room temperature. Choose natural, high-quality butter with at least 72% fat content.

Step 2

Step 2
Divide the eggs into different containers into yolks and whites. The eggs should first be washed in warm water and soda, as they may contain harmful microbes. Place the whites in the refrigerator, and add sugar to the yolks and grind them; if the mass is thick, add 2 tbsp. milk from the total volume.

Step 3

Step 3
Add vanilla sugar, soft butter, grind into a homogeneous mass. It is convenient to do this with a silicone spatula. If you add vanillin, use it on the tip of a knife, as it can add bitterness to the finished dish.

Step 4

Step 4
Pour in milk at room temperature or lukewarm, mix well.

Step 5

Step 5
Mix the sifted flour with baking powder in a convenient way for you, add all the flour into a bowl and knead the dough/it will not be very thick, but not liquid either, if necessary, add a small amount of sifted flour /.

Step 6

Step 6
Add a pinch of salt to the chilled whites and beat with a mixer until stiff foam. First, at low speeds, when the mass begins to turn white, gradually increase the power. This may take 5-6 minutes.

Step 7

Step 7
Very carefully fold the whites into the dough. It is best to do this with a spatula, using smooth movements. It is important that the whites do not settle, otherwise the waffles will not turn out airy.

Step 8

Step 8
The finished dough is tender, creamy, similar to sponge cake. Flows freely.

Step 9

Step 9
Preheat your waffle iron. I have a multi-baker, when the green light turns on, it’s ready to go. Focus on how your equipment works.

Step 10

Step 10
Pour about 3 tbsp onto each cell. dough, carefully spread into the corners. Carefully close and latch the lid. I donʼt lubricate the panels, because... The coating is non-stick and there is enough oil in the dough. You can pre-treat the surface with vegetable oil using a silicone brush. The amount of dough may vary depending on the size and shape of the cells. I give a guideline for the REDMOND multi-baker.

Step 11

Step 11
Bake until golden brown. Since all appliances are different, even if they are from the same manufacturer, the baking time is very arbitrary, for me it is 10-11 minutes. Professional waffle irons bake in 2 minutes, homemade ones from 5-7 minutes.

Step 12

Step 12
Remove the finished waffles with a silicone spatula and let cool on a wire rack, so after cooling they will become crispy on the outside and remain soft on the inside. I got 12 waffles, measuring 9 x 10 cm.

Step 13

Step 13
This is how they look in cross section — porous, airy, soft. The outside will be crispy right away, after some time they will become soft, even if you don’t stack them or put them in a bag or container. Belgian waffles taste like sponge cake, but only vaguely. Itʼs difficult to describe, itʼs better to try!

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