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Henry County’s Cooking with
Breakfast and Brunch

 

Special photo

For more of this week’s recipes in the printed edition,
get your copy here!

 

Belgian Waffles

1 (.25 oz. pkg.) active dry yeast
1/4 cup warm milk (110º)
3 egg yolks
2 3/4 cups warm milk (110º)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 tsp. salt
2 tsp. vanilla extract
4 cups all-purpose flour
3 egg whites 

  In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.

  In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

  Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in oven.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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