Ingredients

1 1/2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1 stick unsalted butter, melted
2 large eggs, separated
1/2 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Belgian Chocolate-Fudge Sauce (recipe below), for serving

Directions

1. In a small bowl, dissolve the yeast in the water.
2. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks, and vanilla until smooth.
3. In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
4. Preheat the oven to 225°F.
5. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter.
6. Dust the waffles with confectioners’ sugar, drizzle with the Belgian Chocolate-Fudge Sauce and serve.

Makes 4 waffles.

Belgian Hot Fudge Sauce

1 cup heavy cream
10 ounces bittersweet chocolate, chopped
2 tablespoons confectioners’ sugar

1. In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate.
2. Let stand for 2 minutes, then stir until the chocolate is melted.
3. Add the confectioners’ sugar and whisk until smooth.

Makes 2 cups.

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