Ingredients:

  • 1 ¼ cups (300 ml) Lukewarm Milk
  • 2 ¼ teaspoons (7g) Active Dry Yeast
  • 1 ½ cups (190g) All-Purpose Flour, sifted
  • 1 tablespoon (12g) Granulated Sugar
  • ½ teaspoon Salt
  • 2 Large Eggs, separated
  • 2 tablespoons (28g) Unsalted Butter, melted and cooled
  • Butter or neutral oil (for greasing)
  • Powdered (Icing) Sugar (for serving)

Instructions:

  1. Proof the Yeast: Combine lukewarm milk, yeast, and a pinch of the sugar in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, remaining sugar, and salt.
  3. Form the Base: Pour the activated yeast mixture and the melted butter into the dry ingredients. Whisk until just combined into a smooth, thick batter. Do not overmix.
  4. First Rise: Cover the bowl loosely and let it rest in a warm spot for 45–60 minutes, or until the batter has noticeably doubled and is bubbly.
  5. Prepare Egg Whites: In a separate, clean bowl, whisk the egg whites until stiff peaks form.
  6. Incorporate Yolks: Whisk the two egg yolks quickly into the risen batter.
  7. Fold Gently: Using a rubber spatula, gently fold the stiff egg whites into the batter in two additions to maintain maximum airiness.
  8. Heat the Pan: Place the Poffertjes pan (or griddle) over medium heat and lightly brush the dimples with butter or oil.
  9. Fill and Cook: Fill each dimple about three-quarters full. Cook for 1–2 minutes until small bubbles appear on the top surface and the edges look set.
  10. The Flip: Quickly flip each Poffertje and cook for another minute or so until golden brown and fully puffed.
  11. Serve Immediately: Transfer the cooked Poffertjes to a plate. Dust generously with powdered sugar and serve warm with butter.