New Year’s Waffles (Gaufres du Nouvel An)
Why this recipe works
- Yeast-raised batter: Resting the batter gives the waffles a light, aerated texture and a gentle yeasted aroma.
- Crisp edges: A fully heated waffle iron helps the enriched batter set quickly, creating deep colour and crispness at the edges.
- Delicate sweetness: The batter is only lightly sweetened, leaving the icing sugar finish to add sweetness without making the waffles heavy.
Get the most out of this recipe
Timing notes
- Watch the batter, not just the clock: The batter should look slightly puffed and bubbly before cooking; in a cool kitchen this may take longer than expected.
- Best served straight away: These waffles have their best contrast of crisp edges and tender centres when eaten warm from the waffle iron.
Texture tips
- For crisper waffles: Let the waffle iron heat fully before the first batch and wait until the steam slows before opening the lid.
- Avoid trapping steam: If cooking several batches, keep finished waffles uncovered on a rack rather than stacking them, which softens the edges.
Ingredient notes
- Use instant yeast: Instant yeast can be whisked directly into the dry ingredients, making the batter simpler to mix.
- Keep the milk mixture warm, not hot: Hot liquid can damage the yeast and affect the rise, so let the melted butter and milk cool slightly before adding the eggs and flour.
Make-ahead tips
- Freeze after cooking: Cool the waffles completely, then freeze in a sealed bag for later reheating.
- Reheat for crispness: Reheat in a 180°C (355°F) oven until hot and crisp, then dust with icing sugar just before serving.
Equipment you'll need
Ingredients
Instructions
- Warm the milk in a saucepan until just lukewarm, then remove from the heat and melt in the butter. Leave to cool slightly so it is warm, not hot.
- In a mixing bowl, whisk together the flour, caster sugar, salt and yeast. Make a well in the centre.
- Whisk the eggs and vanilla into the warm milk mixture, then pour into the well. Whisk until you have a smooth, thick batter with no dry flour pockets.
- Cover the bowl and leave the batter to rest in a warm place until slightly puffed and bubbly. It should look aerated and smell lightly yeasty.
- Heat the waffle iron. Stir the batter once to knock back any large bubbles, then cook in batches until deeply golden and crisp at the edges.
- Serve the waffles warm and dust generously with icing sugar. Eat straight away for the best crispness.
Recipe notes
Tips
- If your kitchen is cool, rest the batter in the switched-off oven with the light on to encourage a steady rise.
- For even cooking, wait until the waffle iron is fully hot before the first batch, then keep the lid closed until the steam output slows and the waffles are deep golden.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are stamped as suitable for eating raw or lightly cooked, and cook the waffles thoroughly.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar for a slightly less delicate sweetness.
Storage
- Refrigerate up to 2 days
- Cool completely, then store in an airtight container. Reheat in a 180°C (355°F) oven for 6 to 8 minutes until hot and crisp; dust with icing sugar just before serving. Freeze in a sealed bag for up to 2 months and reheat from frozen in the oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Yield: waffles
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Eggs Gluten Milk Wheat
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