Best Yeast Waffles Recipes

OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

YEAST WAFFLES

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
• The next morning, stir beaten eggs and baking soda into the batter; beat well.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

BELGIAN-STYLE YEAST WAFFLES

Steps:

• Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it's fine if the mixture isn't perfectly smooth.
• Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
• Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
• Serve immediately.

RAISED YEAST WAFFLES

Steps:

• Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

BELGIAN-STYLE YEAST WAFFLES FROM KAF

Steps:

• Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it's OK if the mixture isn't perfectly smooth.
• Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
• Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
• Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

YEAST RAISED CHRISTMAS WAFFLES

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, mix the flour, salt, and sugar. Beat the egg yolks into the yeast mixture, and mix into the dry ingredients. Stir in the vanilla extract and melted butter.
• In a large glass or metal bowl, whip egg whites until stiff peaks form. Carefully fold into the waffle batter. Let stand in a warm place about 45 minutes, or until doubled in size.
• Preheat a Belgian-style waffle iron, and coat with cooking spray. Place 3/4 to 1 cup of batter onto the hot iron; close the lid. Cook until the steaming subsides and the waffle is golden brown.

MAKEOVER OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

YEAST-RAISED WAFFLES

Steps:

• Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
• Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
• Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
• Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.

YEAST WAFFLES

Steps:

• Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
• Cool milk mixture until it is warm to the touch.
• In a separate bowl, whisk flour, sugar, salt and yeast together.
• Gradually add warm milk mixture to flour mixture and whisk until smooth.
• In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
• Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
• When you are ready to make the waffles, preheat the waffle iron.
• Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy).
• Whisk batter until smooth- it will deflate.
• Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
• Serve immediately or keep warm in a low temperature oven.

OVERNIGHT YEAST WAFFLES

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Add sugar and let stand for 5 minutes.
• Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine the flour and salt; stir into milk mixture.
• Cover and refrigerate overnight.
• Let egg whites stand at room temperature for 30 minutes.
• In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
• For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron. Bake according to manufacture's directions until golden brown.

YEAST RAISED WAFFLES

Steps:

• In a large mixer bowl, dissolve yeast in warm water.
• Add remaining ingredients; beat until smooth.
• Cover; let rise in warm place 1 1/2 hours.
• Stir down batter.
• Cover again; refrigerate 8- 12 hours.
• Stir down batter.
• Pour from cup or pitcher onto center of hot waffle iron.
• Do not overfill iron.
• Bake about 5 minutes or until steam stops.
• Variation: Pecan Waffles.
• For each waffle, sprinkle 1/4 cup chopped pecans on heated waffle grids.
• Close iron; heat about 3 minutes or until nuts are golden brown.
• Pour batter over nuts and bake as directed above.
• Good served with[recipe=41253]Cinnamon Honey Butter 41253[/recipe].

CUTMAN'S FAVORITE RAISED YEAST WAFFLES

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.

OVERNIGHT CRISP YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add milk and butter; mix well. Combine flour and salt; stir into milk mixture. Cover loosely and refrigerate overnight., Add eggs and baking soda; mix well. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve warm with strawberries and whipped cream if desired.

YEAST WAFFLES

Steps:

• Mix eggs, salt, sugar and oil in a large bowl.
• Heat milk to lukewarm.
• Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
• Cover and refrigerate overnight.
• Heat waffle maker according to instructions and make waffles.
• One cup batter makes four waffles.

BELGIAN-STYLE YEAST WAFFLES

Steps:

• Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. 2) Stir to combine; it's OK if the mixture isn't perfectly smooth. 3) Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. 4) Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron. 5) Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.Yield: about 4 Belgian-style (deep-pocket) 7" round waffles.

BELGIAN YEAST WAFFLES

Steps:

• Heat the milk till it's very hot. Place it in a large mixing bowl (you'll need lots of room for expansion), and add the butter, maple syrup, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; it's OK if the mixture isn't perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it's in a bowl large enough for it to at least double in size!) Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. It took us about 6 minutes, using our waffle iron here. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired. Yield: about five 7" round Belgian waffles.

WHOLE WHEAT YEAST WAFFLES

Steps:

• Proof the yeast in warm milk, water, and honey.
• Add butter, sugar, and vanilla.
• Add wheat flour, wheat bran, and salt.
• Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
• Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.

CRISPY YEAST WAFFLES

Steps:

• In large mixer bowl, combine flour, yeast, sugar, and salt; mix well. In saucepan, heat milk, water, and butter until very warm (120°-130°); butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 1 minute at medium speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight. Stir down batter. Bake on waffle iron on medium heat. Serve hot with butter and toppings.