I took this recipe from Jeroen Meus:
- 1 egg white
- 1 egg yolk
- 150 g self rising flour
- 50 g molten butter
- 125 g milk
- 125 g warm water
- 3 g dry yeast or 9 g fresh yeast
First you activate the dry yeast by adding yeast to the milk and water mixture. Do not overheat it, the temperature may not go above 35 °C. Then you add this milk/yeast mixture to the egg yolk and mix it. If you use fresh yeast, you take 3 times as much the amount of dry yeast. For example: 3 g dry yeast is 9 g fresh yeast.
Next on, slowly add the flour to the mixture and keep mixing it. Then add the molten butter to the mixture. Add a bit of salt if you want.
Finally, whip the egg white until stiff and fold it to the mixture.
Let it stand for 20 minutes in a warm place of 35 °C at 75% humidity.
Then bake it in a waffle iron at hottest temperature.
This is the resulting mixture, it's a pretty liquid dough:
Now I bake it and this is the final result:
They were perfect! Crispy on the outside, creamy on the inside and no yeast taste.