Copycat Bruxie’s Light and Crispy Waffle

I think I’ve just perfected my light and crispy waffle recipe. To me it’s super reminiscent of the waffles that Bruxie’s uses for their waffle sandwiches. If you’ve never been, Bruxie Original Fried Chicken & Waffle Sandwich has locations in southern California, Las Vegas, and Korea(!) and is known for folding up deliciously crispy and airy waffles filled with fried chicken, tuna salad, and other savory items. The first time I bit into a waffle sandwich, I fell in love with that warm delicate crunch. No to-go box for me, thanks.

How we do

One look at the recipe and you might feel a bit intimidated by the proofing of the yeast. Fear not! It’s worth it. At our house we dump and stir a batch the night before, then cook them up on weekend mornings. The overnight ingredient here is the yeast, which I think gives it the lightness, along with a generous helping of butter, which gives it the crispy texture that holds up surprisingly well when reheated.

Copycat Bruxie's Crispy Waffles

peggy I think I’ve just perfected my light and crispy waffle recipe. To me it’s super reminiscent of the waffles that Bruxie’s uses for their waffle sandwiches. If you’ve never been,… Recipes bruxie's, waffles, breakfast American Print This

Serves: 4 Prep Time: 12 hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 15 voted )

Ingredients

• 2 cups flour
• 1-1/2 tsp instant or active dry yeast
• 1/2 cup melted butter
• 2 cups warm milk heated to about ~110 degrees
• 2 eggs
• 2 tsp vanilla extract
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

The night before:

1. If you are using active dry yeast, proof it first by letting it dissolve and sit with the warm milk and sugar.
2. Combine and whisk together the dry ingredients in a large bowl or pitcher: flour and salt.
3. Combine the melted butter and with the proofed yeast.
4. Add the mixture to the dry ingredients.
5. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
6. Cover with plastic wrap and stick in the fridge overnight. (The batter can rise for 10 to 24 hours.) The mixture will potentially double in size, so use a large enough container.

The next morning:

1. Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
2. Add to waffle iron the same way you would any other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.

Serving & Storing your light and crispy waffles

Serve with whipped cream. Rich, crispy, tender.

These waffles become even crispier when sprinkling cheddar cheese on the grid iron, then adding waffle batter, then another layer of cheddar cheese.

These are totally freezable! Place them in between parchment paper so they don’t stick, or freeze them on a cookie sheet before transferring them into Ziploc bags.

What kind of waffle maker do I need to use?

Bruxie’s waffle uses a traditional waffle iron where the waffle ends up flatter. My waffle iron is a Belgian waffle maker, which has larger deeper grids, but it still works well with this recipe.

Not into crispy waffles?

This is a more traditional waffle made with baking powder. Doesn’t require sitting overnight.

References

Based on original recipe here: http://crispywaffle.com/?p=110