Moist waffles, Gaufres de Luxembourg (gohfr’ d’ look-sem-boorg) make a delicate tea-time snack. Spread them with fresh cream and strawberries for an extra-special treat. A waffle iron is essential to make these.
½ oz. fresh yeast
2 oz. plus A teaspoon sugar
1 pint milk, warmed
12 oz. flour
½ teaspoon salt
2 teaspoon vanilla essence
4 oz. unsalted butter, melted
1 oz. icing sugar
Crumble the yeast into a small bowl and mash in the ½ teaspoon of sugar with a kitchen fork. Add 6 tablespoons of the milk and cream the milk and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
Sift the flour, the remaining sugar and the salt into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast mixture and the remaining milk. With a wooden spoon, gradually draw the flour mixture into the liquid. Add the eggs, vanilla essence and butter and stir thoroughly until the mixture is smooth. Place a clean damp cloth over the bowl and set it aside in a warm draught-free place for 30 minutes.
Heat a waffle iron until it is moderately hot.
Pour about 3 fluid ounces of the batter into the centre of the waffle iron. Close the top and cook over moderate heat for 2 to 3 minutes on each side, or until the waffle steams.
Tip the waffle out of the iron on to a serving platter. Keep it warm while you cook the remaining waffles in the same way.
Sprinkle the waffles with the icing sugar and serve hot or cold.