Here is another breakfast post.
Hyatt Regency Grand Cypress La Coquina's Belgian Waffles
Source: Orlando Sentinel
2 Quarts and 1 pint half water and half whole milk
2/3 Ounce yeast
1 Pound all-purpose flour
5 Ounces melted unsalted butter
1 Tablespoon salad oil
4 Large eggs, separated
4 Ounces granulated sugar
Pinch kosher salt
Heat liquid up until it is warm. Remove 1 cup and let yeast dissolve in it. Sift flour into large bowl; sprinkle salt at edge of flour and make a hole in middle. Pour dissolved yeast and melted butter into hole. Add egg yolks, sugar and remaining milk liquid.
Knead mass from inside out until you have homogeneous dough. If necessary, dilute with a little additional liquid. Dough should be not so liquid as for pancakes.
Whisk egg whites and fold into dough batter. Cover dough and let rise in a warm place until volume has doubled.
Pour some dough batter into a heated, greased waffle iron. Serve warm with desired to
Knead mass from inside out until you have homogeneous dough. If necessary, dilute with a little additional liquid. Dough should be not so liquid as for pancakes.
Whisk egg whites and fold into dough batter. Cover dough and let rise in a warm place until volume has doubled.
Pour some dough batter into a heated, greased waffle iron. Serve warm with desired to
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