Brussel Waffles - AKA “Let-go-my-Eggo!”

Ingredients

Dry:

1/2 C Sugar

3/4 t Salt

2 1/4t Active Dry Yeast (1 1/2t Instant Yeast)

Wet:

3 C Warm Milk

3/4 C Butter, Melted

1 1/2t Vanilla Extract

3 Egg Yolks

3 Egg Whites

Directions

• Whip egg whites to firm peak

• Combine dry ingredients together in a mixing bowl

• Combine all wet ingredients and add to dry. Mix well.

• Fold in whipped egg whites. Let sit for 10 minutes or so or double in size, and bake in waffle iron.

Notes

• Active yeast is the most common find in the store, which is why it is listed in here. HOWEVER, while it is self-stable, due to it’s processing process, 25-30% of yeasts are dead, so it is 3 times less effective as instant yeast & will take longer to rise.

• If you are buying little packs of ACTIVE YEAST, it’s roughly 2 1/4 t each pack.

• Instant yeast (aka rapid-rise, quick rise, SAF Red/Gold) can be store in a ziplock bag (as little air as possible) and store in freezer. It does looses its rising powers the longer you have it, but you can doubling up the measurement after 3rd yr on, if it lasted that long in your fridge.

• I prefer instant yeast since it can be store for a longer duration of time and still able to use it. Active yeast have a shelf live for 4-6 months once opened.