February 22, 2010 in breakfast
I made these waffles twice this weekend, on both Saturday and Sunday morning. That, my friends, make these a definitely winner.
I don’t make waffles often because I don’t like how thick my waffle maker makes them but I have finally found the solution. These yeast waffles are crisp on the outside and almost airy on the inside. My husband said it was like eating a funnel cake without powdered sugar. We added the powdered sugar on day 2. ;)
I also love that you prep these at night. I’m definitely not a morning cook so these will make my mornings very simple. I can’t wait to make them again!
- 1½ cups (12 ounces) milk
- 6 tablespoons (3 ounces) butter
- 2 to 3 tablespoons (1 3/8 to 2 ounces) maple syrup
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (8½ ounces) King Arthur Unbleached All-Purpose Flour
- 1½ teaspoons instant yeast
- Heat the milk till itâ€™s very hot. Place it in a large mixing bowl (youâ€™ll need lots of room for expansion), and add the butter, maple syrup, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; itâ€™s OK if the mixture isnâ€™t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE itâ€™s in a bowl large enough for it to at least double in size!)
- Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. It took us about 6 minutes, using our waffle iron here. Serve immediately, or keep warm in a 200F oven.