Gaufres de Bruxelles or Belgian Waffles 'the real Deal'

I have been on the Hunt for a true Belgian Waffle recipe for a while. What is generally perceived to be a Belgian Waffle usually turns out to be a basic Waffle, baked in a certain Waffle Iron. Yet, I had this memory of a dense, slightly sweet, slightly decadent Waffle. Finally I found this recipe for a true Brussels Waffle (in Belgium, there are Brussels and Liege Waffles) at: http://www.waffle-recipe.com/recipes/brussles-waffle-recipe/
So here goes:


1 cup Milk, lukewarm
1 pkg. active dry Yeast (2 1/4 tsp.)
2 sticks Butter, melted
4 Eggs, separated
1 lb (3 1/4 cup) unbleached all purpose Flour
1 pkg. Vanilla Sugar (substitute: 3 tsp. sugar + 1 tsp. vanilla extract)
dash of Salt

Warm your Milk to slightly above Room Temperature and add the Yeast. Let this bloom for about five Minutes. Then add your cooled, melted Butter and Egg yolks, combine well.
Beat your Egg whites until stiff, in a separate Bowl.
Add the dry Ingredients to your Milk Mixture and mix well and finally fold in your Egg Whites.
Let the Dough rest, covered with a Dish Towel in a warm area for about 1/2 to 1 hour.
Butter your preheated Waffle Iron (you can also use some non-stick Spray, but who are we really kidding here, if you're going for Low Cal. you're not going anywhere near these Babies), put approximately 3-4 Tbsp. of Dough on each square (this will obviously depend on the type of Waffle Iron you are using) and bake off your Waffles until golden brown.
Top these guys with Maple syrup (if you must) or some Fruit and Whip Cream. We usually sift some powdered Sugar on each Waffle and then top them with homemade Fruit Sauces.
However you enjoy your Waffles, you might want to save this recipe for a Sunday morning, due to the amount of Time it takes to make and you may as well go for a double Batch, so you will have Extras to toast up on Weekday Mornings, YUM!