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Buttermilk Belgian Waffles

Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside.  Preparation:  • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron.  • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side. 
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Beignets

Beignets

Ingredients:
• Active dry yeast -- 1 (1/4-ounce) packet

• Warm (about 110°F) water -- 3/4 cup

• Flour -- 3 1/2 cups

• Sugar -- 1/4 cup

• Cream -- 1/2 cup

• Egg, beaten -- 1

• Butter, melted -- 2 tablespoons

• Salt -- 1/2 teaspoon

• Powdered sugar -- for sifting

• Salt -- 1/2 teaspoon


Preparation:
• Mix the yeast and warm water together in a small bowl and let rest for 10 minutes to activate the yeast.

• Sift together the flour and sugar into a large mixing bowl. Make a well in the center of the flour and add the yeast mixture, egg, cream, melted butter and salt.

• Stir with a wooden spoon to mix the ingredients and bring the dough together. Add a little more flour is too wet or a little more cream if it is too dry.

• Remove the dough to a floured surface and knead for 5 minutes, or until the dough is smooth and elastic.


• Remove the dough to a large, lightly oiled bowl and cover with a cloth or plastic wrap. Set in a warm corner until doubled in size, around 1 to 1 1/2 hours. Or put it in the refrigerator to rise overnight and finish the beignets for breakfast.

• Remove the dough to a lightly floured work surface. Punch the dough down to deflate it, and roll it out into a rough rectangle about 1/2 inch thick. Cut the dough into 2-inch strips.

• Then cut the strips at an angle into diamond-shaped pieces of dough about 2 inches on each side. Set the dough pieces on a lightly floured baking sheet, cover lightly and set aside to rise again until doubled, about 30 to 45 minutes.

• Heat the oil in a deep pot or deep fryer to 360°F. Shake the flour off the dough pieces and, working in small batches, fry them in the hot oil, turning them until both sides are golden brown.

• Remove to a paper towel-lined baking sheet and repeat with all of the dough.

• Put some powdered sugar into a sieve and sprinkle it liberally over the beignets. Serve immediately with coffee.



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Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside.  Preparation:  • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron.  • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side. 
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