Waffles

1 1/2 cups whole milk
2 tablespoons granulated sugar
2 teaspoons (10 grams) crumbled fresh yeast or 1 teaspoon active or instant dry yeast
2 cups (240 grams) all-purpose flour, sifted
1/2 teaspoon finely grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
3 large eggs, separated
7 tablespoons (100 grams) unsalted butter, melted
1 teaspoon vanilla extract or the seeds from half a vanilla bean
2 tablespoons dark rum, brandy or bourbon (optional)
Powdered sugar, for dusting

Combine milk and granulated sugar and heat until lukewarm, no more than 116 degrees F. Stir in yeast and set aside for 5 minutes.

Meanwhile, whisk flour, nutmeg, cloves and salt together in a large bowl. Create a well in the center and pour in the milk-yeast mixture, the 3 yolks, butter, vanilla and rum. Mix until you have a smooth batter.

Place egg whites in a clean bowl and beat with an electric mixer until stiff peaks form. Fold egg whites batter.

Let batter stand at room temperature for 30 minutes, then cook according to your waffle-maker’s instructions.

You can keep waffles warm in 225 degrees F oven until needed. Dust with powdered sugar before serving.