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Overnight Yeasted Waffles

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"You probably don't think of waffles as a recipe that needs yeast. Adding yeast to what's supposed to be a simple breakfast food might even sound fussy, but in fact yeasted waffles are very easy to prepare and have a tangy, complex flavor that makes them worth the minor effort of planning ahead. The concept is simple enough: Mix together a yeasted batter the night before you plan to make the waffles, then leave it in the fridge overnight to slow the fermentation and develop tangy, complex flavor and creamy, airy texture. All you have to do in the morning is 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.) This batter must be made 12 to 24 hours in advance."

List of Ingredients

◦ 1 � cups milk
◦ 8 tablespoons unsalted butter, cut into 8 pieces
◦ 2 cups all-purpose flour
◦ 1 tablespoon sugar
◦ 1 � teaspoons instant or rapid-rise yeast
◦ 1 teaspoon salt
◦ 2 large eggs
◦ 1 teaspoon vanilla extract


Recipe

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.

Whisk flour, sugar, yeast, and salt together in large bowl. In small 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 or up to 24 hours.

Adjust oven rack to middle position and heat oven to 200� F. 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 to recombine (batter will deflate).

Cook waffles according to manufacturer's instructions (use about � cup batter for 7-inch round iron and about 1 cup batter for 9-inch square iron). Serve immediately or transfer to wire rack in oven to keep warm while cooking remaining waffles.

Serves 4








❧ Variation: Blueberry Yeasted Waffles

"We found that frozen wild blueberries�which are smaller�work best here. Larger blueberries release too much juice."

After removing waffle batter from refrigerator in step 3, gently fold 1 � cups frozen blueberries into batter.