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Yeasted Waffles

Source: America's Test Kitchen
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Rating: 5   Reviews: 2 See Reviews
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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. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.
RECIPE INGREDIENTS
1 3/4 cups whole milk or low-fat milk, or skim milk
8 tablespoons unsalted butter cut into 8 pieces
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract
Yeasted Waffles Recipe at Cooking.com
DIRECTIONS
Heat milk and butter in small saucepan over medium-low heat until butter is melted,
3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.


Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about 1/2 cup for 7-inch round iron and about
1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see note).


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jeanette Reviewed: 01/23/2010
This will become a regular at our B&B
I was a bit skeptical as I had never tried a yeast waffle. How simple and easy, but most of all tasty! With the waffle maker I have it made 12, 4x5 inch belgian waffles-crispy outside fluffy inside. Thanks for sharing this recipe.
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