Best Yeast Raised Christmas Waffles Recipes

Yeast Raised Waffles image

Provided by Leta8076

Time 12h5m

Yield 8 7inch waffles

Number Of Ingredients 8

1 package active dry yeast
1/4 cup water
1 3/4 cups lukewarm milk (scalded and then cooled)
2 tablespoons sugar
2 teaspoons salt
3 eggs
1/4 cup butter, softened
2 cups all-purpose flour

Steps:

Nutrition Facts : Calories 241.1, Fat 9.9, SaturatedFat 5.5, Cholesterol 102, Sodium 675.8, Carbohydrate 30, Fiber 1, Sugar 3.4, Protein 7.7

Cutman's Favorite Raised Yeast Waffles image

Provided by cutman26050320

Categories Breakfast

Time 6h15m

Yield 12-14 serving(s)

Number Of Ingredients 11

4 1/2 teaspoons yeast (or 2 packages)
4 cups warm 2% low-fat milk
1 cup water
1 cup melted butter
2 teaspoons salt
6 teaspoons sugar
4 cups flour
4 eggs
1/2 teaspoon baking soda
1 teaspoon vanilla flavoring
1 tablespoon butter flavoring

Steps:

Combine yeast, sugar, and warm water in a large mixing bowl.
Let sit for about 10 minutes, so yeast can proof.
Add milk, butter, salt, butter flavoring, vanilla flavoring, and flour to the yeast mixture and beat until smooth.
Cover the bowl with Saran plastic wrap and let stand overnight, or at least 6 hours at ROOM TEMPERATURE.
The next morning, add the eggs and baking soda.
* note: batter will be thinner than regular waffle batter.
Place in lightly oiled waffle iron, bake until desired doneness.
Enjoy
* note: The batter will keep for a few days in the refrigerator.

Nutrition Facts : Calories 365.6, Fat 19.1, SaturatedFat 11.3, Cholesterol 109.2, Sodium 639.2, Carbohydrate 38.6, Fiber 1.5, Sugar 6.4, Protein 9.8

Raised Waffles image

Provided by Marion Cunningham

Yield About 8 Waffles

Number Of Ingredients 9

Steps:

Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.