Belgian waffles recipe

Mix the flour, sugar, salt and yeast in a large bowl. Make sure all the ingredients are well mixed to make it easier to add the eggs and milk.

Melt the butter, then slowly add the eggs while stirring constantly. Then slowly add the milk. I recommend that you add the milk a little at a time, always mixing thoroughly to get a uniform, lump-free dough.

Cover the dough and leave to rest in the fridge for at least 2 hours. It's important not to rush here, the dough needs this time to swell sufficiently.

Preheat the waffle maker and start baking the waffles. Use about 1/2 cup of batter for each waffle. It's important not to press the waffles down into the pan or they won't be as soft and light as they should be.

Fry the waffles until golden brown and serve warm, sprinkled with icing sugar.