Orange-Lemon Belgian Waffles

Use a Microplane grater on the citrus peel; it allows you to get finely grated peel without any of the bitter white pith. Because a Microplane creates a fluffy pile of citrus zest, slightly pack it into the teaspoon when measuring it. Serve the waffles with sugared strawberries tossed with grated orange peel.

1 cup warm water (110°F. to 115°F.), divided
1 (1/4-oz.) pkg. active dry yeast
3 eggs, room temperature*
1 cup warm whole milk (110°F. to 115°F.)
2/3 cup sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
Powdered sugar

1. Place 1/2 cup of the warm water in small bowl; sprinkle with yeast. Let stand 10 minutes or until foamy.

2. Meanwhile, in large bowl, whisk eggs until blended. Whisk in remaining 1/2 cup water, milk, sugar, butter, vanilla and salt. Add yeast mixture; stir to blend thoroughly.

3. Slowly whisk in flour until mixture is smooth. Stir in orange peel and lemon peel. Cover; let rise in warm place 1 hour or until doubled in size. (Or place batter in very large bowl; cover and refrigerate overnight.)

4. Pour about 1/2 cup batter per waffle into hot greased waffle iron. Cook 1 1/2 to 3 minutes or until golden brown and crisp. (If necessary, adjust batter amount and cooking time according to manufacturer’s instructions.) Sprinkle generously with powdered sugar; serve immediately.

TIP *To warm eggs quickly, place whole eggs in bowl of hot water. Let stand 3 to 5 minutes.

About 1 dozen (4-inch-square) waffles

PER WAFFLE: 265 calories, 10 g total fat (5.5 g saturated fat), 6 g protein, 37.5 g carbohydrate, 75 mg cholesterol, 125 mg sodium, 1 g fiber


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