This week we’re venturing to the heart of the EU – Belgium, and more specifically, the city that has apparently taken all of the UK’s freedom to make choices, Brussels! I couldn’t think of a better way to spend my time wondering if being free of Brussels will make life better than to do so whilst eating waffles!
As it turns out, when we talk about ‘Belgian’ waffles, there are actually two types. There hasn’t been a legal battle over these, unlike with the Sachertorte. Liege waffles are the ones with the delicious sugary crust, and then there are these guys, the Brussels waffles:
Brussels waffles are made with yeast, so they’re super fluffy on the inside and crisp on the outside. I made a huge batch of batter, so we’re going to be eating waffles for most of the week, which I will certainly not be complaining about.
For the third week in a row I have found myself separating an inordinate amount of eggs, which has begun to make me feel pretty adept (I mean, after all, this was partially about increasing my skill levels, right?) I imagine there will be plenty more of this to come, but for now I am looking forward to next week’s recipe which involves no eggs at all.
In Brexit news, it seems that despite wanting to go it alone and rely on British industry, we can’t even find a reasonably priced British company to make our new, exciting non-EU passports. It goes to show that you just can’t *really* go it alone in this world any more – we are interconnected, whether we like it or not.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
Brussels waffles (adapted from here)
4 eggs, separated
340ml warm milk
1 packet of dry active yeast (7g)
340ml sparkling water
420g self-rising flour
pinch of salt
2 tbsp sugar
- Separate eggs and set aside. Put the milk in a pan and heat until warm but not too hot to touch. Combine with yeast and sugar. Allow to sit for 10 min.
- Lightly beat the egg yolks and add yeast mixture. Mix together, then add sparkling water and stir gently until combined. Sieve the flour directly into the milk mixture, beat together until lumps are gone.
- Melt the butter, then pour into batter. Beat the egg whites into stiff peaks and gently fold them in by hand. Add a pinch of salt and stir. Let the batter sit for 20-30 minutes to rest, and let the yeast work away.
- Switch on your waffle iron and spray with non-stick spray. Once fully heated up, pour the battle in (the quantity will vary based on your waffle iron – mine takes a couple of ladles for each waffle). Cook for about 3-5 mins. You will need to check to make sure they are brown and crisp on the outside and soft on inside, but cooked through.