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Simple Yeasted Waffles

Source of Recipe

NYT Cooking


Recipe Introduction

"Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply – honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast."

Recipe Link: https://tinyurl.com/z3vbd354

List of Ingredients

â—¦ 2¼ cups milk
â—¦ 1 stick (½ cup) unsalted butter, cut into cubes, plus more for the waffle iron
â—¦ 1 tablespoon sugar
â—¦ 1 teaspoon salt
â—¦ 1 package active dry yeast (2¼ teaspoons)
â—¦ 2 cups all-purpose flour
â—¦ ¾ cup whole wheat flour, or use all-purpose flour
â—¦ 2 large eggs
â—¦ ¼ teaspoon baking soda


Recipe

In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.

In a large bowl, combine ½ cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.

Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.


Makes 8 to 10 waffles