Belgian waffles

Perhaps the best thing I made in 2011 so far. Soft inside, with a complex yeasty flavor. Mildly sweet. The outside can be baked to the desired crunchy texture. I prefer the light golden-brown, slightly soft ones.

Ingredients
0.75 tsp yeast
0.25 cup water
1 egg
0.25 cup butter
0.75 cup milk
tiny pinch salt
1 tsp vanilla
1.34 cup flour
3 tbsp sugar

Preparation
Bloom the yeast in the water and with 1 tbsp sugar. Melt the butter and add the egg. Whisk. Add the warm milk, salt and vanilla.

Combine the liquids. Pour in the sugar and half of the flour. Mix. Add in the remaining flour gradually.

Mix and let sit at room temperature for 5 minutes, until lightly bubbly.

Cover and place in fridge overnight. The next morning remove from fridge 30 minutes before use. Bake in preheated waffle iron, sprayed with a little bit of oil. Do not wait for the steam release to slow, or the waffles will be overbaked. Wait for the iron to reheat between waffles.

Best served with only good maple syrup and whipped cream. Unbelievably tasty.