The best waffle recipe

I have, at last, found the best waffle recipe and it is from "Cakes in the city".

The recipe is not only easy, the waffles come out all crunchy on the outside and soft in the inside. What's more wonderful is you can freeze them! I've tried it. All you have to do is to take one out right from the freezer in the and toss it in the toaster. They come out almost as crunchy as if they were just baked! Now, you can just sleep as much as you want on Sundays (or any other weekday you might afford) then get up and toast some waffles to start :)

Here is the translation of the recipe:

All credits go to Cakes in the city which is a treasure's box of recipes of simple everyday sweeties that reminds us of our childhood.

For 16 - 20 waffles (depending on the size of your waffle griddle)

500 g of plain flour

30 g of sugar

1 pinch of salt

5 eggs, slightly beaten

250 g  of melted butter

500 ml of warm milk

350 ml of warm water

2 packages of dry yeast for bakers (Francine is a French brand, a package from this brand contains 5 g)

powder sugar (or any thing you want) for topping

Disolve the dry yeast in 100 ml of warm milk and keep aside for 10 minutes.

Mix the flour, sugar, salt, eggs, water and the rest of the milk until smooth. Add in at the end the yeast and milk and the melted butter.

Leave it to rise for about 1 hour. It depends on the temperature of the place where you'll put the dough. It should double in volume.

Heat the griddles, brush with butter then stir a bit the dough so it goes back down a bit. Pour dough on the griddles and bake till beautifully golden about 4-5 minutes.

Sprinkle with powder sugar and enjoy.

They are so crunchy that I don't need to put any topping on them. So when I make them, I add in a bit more sugar in the dough. And you should think about setting an alarm to check on the dough during the rise time. Several years ago, I had a freaky experience with a waffle dough left unwatched that turned into a monster! Hours after, we found the dough literally like a living form, bubbling and trying to escape from squeezing itself from under the lid we put on the bowl.