Gaufres de Liege or Belgian Waffles

From Yankee Magazine's It's The Berries

Bread Recipes | Quickbreads, Coffee Cakes Recipes

Yield: 4 to 6 servings

These are not the waffles Americans eat for breakfast, but a hearty snack or dessert to be long remembered.

• 1 package active dry yeast
• 2-1/2 cups lukewarm milk
• 3 cups flour
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 egg yolks
• 1 teaspoon vanilla extract
• 7 tablespoons shortening, melted and cooled
• 2 egg whites
• Confectioners' sugar, for dusting
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy cream, whipped

Sprinkle yeast over 1/2 cup warm milk in a large mixing bowl, then stir together to blend. Let sit 5 minutes.

Pour in the remaining milk and stir in flour, sugar, and salt, mixing until smooth. Stir in egg yolks, vanilla extract, and shortening. Cover bowl with a damp kitchen towel and set to rise in a warm, draft-free place, about 30 minutes. Preheat a waffle iron. Beat egg whites until stiff. Stir down yeast batter and gently fold in beaten whites. Bake batter, 1-1/2 cups at a time, about 5 minutes in waffle iron. Try not to open iron until waffle is done. Serve waffles hot, dusted with confectioners' sugar and piled high with strawberries and whipped cream.

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