Red Velvet Belgian Waffles

Thanks again R for the waffle maker- I am just beginning to enjoy it immensely. Now my waffles have that classic Belgian touch- deeper grid patterns; light and crispy and soft at the same time because it has a browning control adjustment feature so that perfect texture is achievable. How cool is that? It is easy to use and clean too!

And so after making the requested white chocolate Macadamia for my waffle maker's "premiere", I deem it just fitting to make red velvet waffles anew. I’ve made it so many times using regular waffle maker but it is much different when using the right gadget for anything. Can’t you tell just by the look of the waffles?

Red Velvet Belgian Waffles

For the batter

Ingredients:
1 ½ cups water
2 ½ tsp active dry yeast
3 cups sifted all-purpose flour
3 extra large eggs, separated + 1 egg white
½ cup sugar
1 ½ cups buttermilk
1 stick unsalted butter, melted and cooled
2 tsp vegetable or canola oil
2 tsp pure vanilla extract
½ cup unsweetened cocoa powder
3 tbsp red vegetable food coloring

Directions:

1. Heat ½ of the water to lukewarm and dissolve the yeast in it with a pinch of sugar – let stand 5-10 minutes until it begins to foam

2. Sift together all-purpose flour and cocoa powder and stir to blend – set aside.

3. Add egg yolks, extra egg white and remaining sugar to the yeast mixture; stir to blend.

4. Add the remaining water, buttermilk, vegetable or canola oil, melted butter and vanilla. Add in the red vegetable food coloring and stir until smooth. Pour into the flour mixture stirring continuously until well blended. Set aside.

5. In a separate bowl, beat egg whites until stiff then fold gently into the waffle batter. Let the batter stand for an hour, stirring every 15 minutes before using.

6. Preheat waffle maker and cook per waffle maker instruction.

7. Serve with cream cheese frosting

For the frosting

Ingredients:
1 pkg cream cheese
1 stick unsalted butter
1 1/2 cups sifted confectioner's sugar

Direction:
Cream together cream cheese and butter until smooth. Add confectioner's sugar and continue beating until creamy. Keep at room temperature for easy spreading

The yeast gave the waffles a different texture and definitely an upgrade of my past red velvet waffles. I can't wait to do my version of Liege waffles which will be my future project as soon as I get hold of some pearl sugar.