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Brussels waffles (traditional method & Thermomix)

Prep Time 20 mins
Cook Time 4 mins
Rest Time 1 hour
Total Time 1 hr 24 mins
Racing: , , , ,
Servings: 8
Best Season: Suitable throughout the year
Description

Brussels waffles are very different from Liège waffles.

On the blog, you can also find my recipe for Liège waffles richer, denser, caramelised with pearl sugar and delicious as is.

The Brussels waffle is lighter and more rectangular, ideal for topping with icing sugar, fruit, whipped cream or chocolate.

The dough can be prepared in advance and kept in the fridge for a few hours after first rising, and cooked waffles freeze well. For crispy waffles, toast or bake in a hot oven for a few minutes.

Recommended equipment: a Brussels-type deep griddle waffle iron. Personally, I like the Frifri appliances.

Ingredients
  • 250 g of flour
  • 1 pinch of salt
  • 40 g of sugar
  • 2 eggs
  • 60 g melted butter
  • 200 ml of milk
  • 100 ml water
  • 10 g fresh yeast (or 1/2 sachet dry)
  • Vanilla or lemon zest (optional)
Instructions
  1. 1

    Traditional method

  2. 2
    1 Warm the milk and dissolve the yeast in it.
  3. 3
    2 Mix flour, salt and sugar.
  4. 4
    3 Add the eggs, butter and yeast milk.
  5. 5
    4. stir in the water to obtain a fluid paste.
  6. 6

    5. Rest for 60 minutes or more.

  7. 7
    6. 6 h refrigerator possible.
  8. 8
    7. 20 min before cooking time.
  9. 9

    8. Cook in a hot, lightly oiled waffle iron until golden brown.

  10. 10
    9. cool on rack without stacking.
  11. 11

    Thermomix method

  12. 12

    1. Milk, butter + yeast: 2 mins / 37°C / speed 2.

  13. 13

    2. Add flour, salt, sugar and eggs: 20 sec / speed 5.

  14. 14

    3. Add water: 10 sec / speed 4.

  15. 15

    4. Rest for 60 min or more.

  16. 16

    5. Cook as above.

Read it online: https://auxdelicesdecaroline.com/en/recipe/gaufres-de-bruxelles-methode-traditionnelle-thermomix/