Yeasted Belgian Waffles

Let's Cook

1. Step 1.

   Whisk together in a large bowl: 3 cups (705g) warm (105° to 115°F) milk; 1 envelope (2 ¼ teaspoons) active dry yeast

2. Step 2.

   Let stand until the yeast is dissolved, about 5 minutes, then stir until smooth. Whisk in: 1 ½ sticks (6 oz or 170g) unsalted butter, melted and cooled to lukewarm; ½ cup (100g) sugar; 3 large egg yolks (whites reserved); 2 teaspoons vanilla; 1 ½ teaspoons salt

3. Step 3.

   Add in 3 parts, beating with a spoon until smooth after each addition: 4 cups (500g) all-purpose flour

4. Step 4.

   Cover tightly with plastic wrap and let rise at room temperature until doubled in volume, 1 to 1 ½ hours. Stir to deflate the batter. Beat until soft peaks form: 3 large egg whites

5. Step 5.

   Fold into the batter. Cook and keep warm as for Waffles. Sprinkle with: Powdered sugar