| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Belgian | 1 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 2 | c | Milk; lukewarm, about 115 degrees |
| 1 | tb | Sugar |
| 4 | Eggs; separated, whites beaten to stiff peaks | |
| 1 | ts | Vanilla extract |
| 2 1/2 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | Unsalted butter; melted |
| 2 | c | Strawberries; hulled and halved |
INSTRUCTIONS
Prep: 15 min, Cook: 5 min, plus rising time. Sprinkle yeast over warm milk in a large mixing bowl. Stir in sugar and set aside 5 minutes. Beat egg yolks and vanilla in a small bowl. Stir into yeast mixture. Sift flour and salt together in a bowl and stir into liquid ingredients. Stir in melted butter and mix thoroughly. Carefully fold in beaten egg whites. Cover loosely and set aside to let rise in a warm place about 45 minutes, until mixture doubles in volume. Preheat waffle iron. When hot, lightly brush waffle iron surface with oil. Pour 3/4 cup batter per waffle onto hot iron. Close and bake 4-5 minutes or until iron stops steaming. Open cover and use fork to remove waffle. Continue with remaining batter. Serve immediately with strawberries and desired toppings or keep warm in 200°F oven until ready to serve. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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