Email to Cat      

Yeasted Waffles

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. 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.) These waffles are quite rich; buttering them is not compulsory and, to some, may even be superfluous."

List of Ingredients

â—¦ 1 ¾ cups milk
â—¦ 8 tablespoons unsalted butter, cut into 8 pieces
â—¦ 2 cups all-purpose flour
â—¦ 1 tablespoon sugar
â—¦ 1 ½ teaspoons instant or rapid-rise yeast
â—¦ 1 teaspoon salt
â—¦ 2 large eggs
â—¦ 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 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 or up to 24 hours.

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).

Spray preheated waffle iron with vegetable oil spray. Add â…” 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.

Serves 4