Belgian Yeast Waffles

This is a great recipe, but it takes a while to make, so plan ahead.

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110° F)
In a small bowl, dissolve yeast in the warm milk. Let stand until creamy, about 10 minutes.

Heat:
2 3/4 cups warm milk (110° F)

In a large bowl, mix:
3 egg yolks (save the whites)
3/4 cup butter (butter, not margarine), melted and cooled to lukewarm
1/4 cup of the warm milk

Stir into the large bowl:
the yeast mixture
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract

Stir in:
4 cups all-purpose flour
2 1/2 cups of the remaining warm milk
Alternate the flour and milk additions to keep the mixture smooth, not lumpy.

In a small mixing bowl, beat until stiff:
3 egg whites
Fold beaten egg whites into large bowl.

Cover the bowl tightly with plastic wrap.  Let rise in a warm place (70° F or warmer) for about an hour, or until double in size.

Use about 1/2 cup in greased Belgian waffle iron, cook until golden brown.

Top with butter and syrup or sliced fruit and whipped cream.