Belgian Waffles for a Crowd

By RoketJSquerl

Ingredients

• 4 Packages Active Dry Yeast
• 6 Cups Milk, warmed to 100 degrees F
• 6 Large Egg Yolks
• 1 1/2 Cups Butter (3 Sticks) Melted and Cooled to Lukewarm
• 1 Cup Sugar
• 1 Tablespoon Vanilla Extract
• 8 Cups All-purpose Flour
• 6 Large Egg Whites, beaten to soft peaks

Details

Servings 20
Adapted from foododelmundo.com

Preparation

Step 1

1. Dissolve yeast in 1 cup of warm milk.

2. Whisk egg yolks with 1/2 cup of the remaining milk and melted butter. Add the yeast mixture and sugar. Use a large bowl as dough will rise to double or triple in bulk.

3. Gradually stir the flour into the batter. Alternate additions of flour with the remaining 4 1/2 cups milk. Stir with a wooden spoon after each addition.

4. Fold in beaten egg whites.

5. Cover with a clean towel and put in a warm place.* Let rise for 1 hour. The batter should double or triple in volume. Stir it down once or twice if it gets out of hand.

6. Bake the waffles in a hot waffle iron. (I used a Belgian waffle iron.)

7. Serve the baked waffles with powdered sugar and butter, or whipped cream and fresh fruit.

Allow leftover waffles to cool before storing.

* Preheat oven to 200 degrees for 10 minutes and turn it off. Let the batter rise in the oven with the door closed.

Variation: add 1 teaspoon cinnamon to the batter.

P.S. When serving the waffles with fresh sliced strawberries, try adding a little Balsamic Vinegar to the sugared strawberries. It sharpens their flavor significantly! If you can taste the vinegar, you’ve added too much. A small amount does the trick.