Ingredients
-
1¾ cups Milk
-
8 tablespoons Unsalted Butter
-
2 cups (10 ounces) all-purpose Flour
-
1 tablespoon Sugar
-
1½ teaspoons instant or rapid-rise Yeast
-
1 teaspoon Salt
-
1 teaspoon Vanilla Extract
Directions
Raised waffles are barely on the current culinary radar, and that’s a shame. They sound old-fashioned and require advance planning, but they are crisp, tasty, and easy to prepare. We wanted to revive this breakfast treat with yeasted waffles that were creamy and airy, tangy, and refined and complex. We settled on all-purpose flour, found the right amount of yeast to provide a pleasant tang, and added a full stick of melted butter for rich flavor. Refrigerating the batter overnight kept the growth of the yeast under control and produced waffles with superior flavor. Now all we had to do in the morning was heat up the waffle iron. While the waffles can be eaten as soon as they are removed from the iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) The batter must sit in the refrigerator for at least 12 hours.
Steps
|
1
Done
|
Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Let mixture cool until warm to touch. |
|
2
Done
|
Whisk flour, sugar, yeast, and salt together in large bowl. In separate bowl, whisk eggs and vanilla together. Gradually whisk warm milk mixture into flour mixture until smooth, then whisk in egg mixture. Scrape down bowl with rubber spatula, cover tightly with plastic wrap, and refrigerate for at least 12 hours. |
|
3
Done
|
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Heat waffle iron according to manufacturer’s instructions. Remove batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). |
|
4
Done
|
Spray preheated waffle iron with vegetable oil spray. Add ⅔ cup batter to waffle iron and cook according to manufacturer’s instructions until crisp, firm, and golden, 4 to 6 minutes. Serve immediately or transfer to wire rack in oven. Repeat with remaining batter. |
