Bruxelles-Style Waffles
From:	Genevieve, Bruxelles, Belgium
Comments:	Bruxelles-style waffles are light, well-ventilated and crisp. Do not add any salt to this dough by any means. Dough should be as liquid as French pancake dough. These are eaten warm sprinkled with really fine sugar, garnished to taste with sugared whipped cream and topped with fresh berries or fruit pieces, or a fresh fruit salad.
Servings:	Approximately 20 waffles

3 1/2 cups + 1 tablespoon + 1 teaspoon [500 g] pastry flour 3 cups [750 mL] just lukewarm milk 6 egg yolks 1 cup [200 g] softened butter 2 tablespoons [30 g] dry yeast diluted into a little lukewarm milk along with a little sugar 6 egg whites, beaten until stiff

Transfer pastry flour into a large bowl; make a well into the center and pour in just lukewarm milk. Well beat together flour and milk before beating in egg yolks. Mix in softened butter, then diluted yeast mixture; well fold in beaten egg whites. Away from drafts, leave dough to rise for approximately 45 minutes. Then pour enough dough to cover the bottom of a really hot waffle iron; immediately flip waffle iron over. Cook for a few minutes, until just golden. Repeat with remaining dough. Serve immediately.