Yeasted Belgian Waffles

Instructions

1. Activate the yeast
   In a small bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy and activated. If the mixture doesn't foam, your yeast may be dead and you should start over with fresh yeast.
2. Mix dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
3. Combine wet ingredients
   In a separate medium bowl, whisk the egg yolks, then add the warm milk, melted butter, and vanilla extract. Stir in the activated yeast mixture.
4. Form the batter
   Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined - the batter will be slightly lumpy. Do not overmix.
5. Beat egg whites
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter using a rubber spatula until just incorporated. The batter will be light and airy.
6. Let the batter rise
   Cover the bowl with plastic wrap and let the batter rise in a warm place for 1 hour, or until it has nearly doubled in volume. For best results, you can refrigerate the risen batter overnight for even more flavor development.
7. Cook the waffles
   Preheat your Belgian waffle iron according to manufacturer's instructions. Lightly coat with cooking spray or brush with melted butter. Pour about 3/4 cup of batter onto the center of the waffle iron (amount will vary depending on your waffle maker). If using pearl sugar, sprinkle some over the batter. Close the lid and cook until golden brown and crispy, about 4-5 minutes.
8. Serve immediately
   Remove waffles and serve immediately with your favorite toppings such as fresh berries, whipped cream, maple syrup, or a dusting of powdered sugar. To keep waffles warm while cooking remaining batches, place them directly on a rack in a 200°F oven.