SIMPLE YEASTED WAFFLES
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.
Provided by Melissa Clark
Categories breakfast, brunch, main course
Time 1h
Yield 8 to 10 waffles
Number Of Ingredients 9
Steps:
- 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 1/2 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 1/2 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.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams
YEASTED BUCKWHEAT WAFFLES
Provided by Deborah Madison
Categories Breakfast Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 waffles
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
GLUTEN-FREE OVERNIGHT YEASTED WAFFLES
Gluten-free waffles with a delicate yeast flavor get a crispy and crunchy outside, but are melt-in-your-mouth soft on the inside. They freeze quite well, too. These waffles work with sweet or savory toppings.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 9h35m
Yield 12
Number Of Ingredients 8
Steps:
- Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
- Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
- Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
- When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
- Preheat a waffle iron according to manufacturer's instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.3 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 26.8 mg, Sugar 2.2 g
WHOLE WHEAT OVERNIGHT YEASTED WAFFLES
This is a recipe I adapted from Cook's Illustrated. You mix the ingredients the night before and then place in the refrigerator. It's so quick, easy and makes a delicious crispy waffle.
Provided by 4JRhodes
Categories Breakfast
Time 8m
Yield 4-6 waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat the milk in the microwave until warm. Stir in the melted butter.
- 2. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and butter until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and refrigerate 12-24 hours.
- Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.
YEASTED BROWN-BUTTER WAFFLES
Provided by Alison Roman
Categories Breakfast Brunch Christmas Kid-Friendly Mother's Day Buffet Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt 3/4 cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5-8 minutes. Pour into a medium bowl; let cool.
- Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
- Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.
- Serve immediately with maple syrup and more butter.
WILLIAMS-SONOMA RAISED (YEASTED) WAFFLES
From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1). They suggest serving with a strawberry-rhubarb compote. Time does not include refrigeration.
Provided by Anissa Wolf
Categories Breakfast
Time 20m
Yield 4 waffles, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
- In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
- In a small bowl, whisk together flour, brown sugar, and salt.
- Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
- To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
- Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.
Nutrition Facts : Calories 267, Fat 10.5, SaturatedFat 5.3, Cholesterol 74.2, Sodium 271.6, Carbohydrate 35.4, Fiber 1.4, Sugar 11.1, Protein 7.8
SIMPLE YEASTED WAFFLES
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 or 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. Featured in: Any Excuse To Eat Waffles.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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 1/2 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 1/2 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.
YEASTED WAFFLES
These are traditional, yeasted waffles adapted from a Cooks' Illustrated article published in March, 2004. The waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.
Provided by StevenHB
Categories Breakfast
Time P2DT1h
Yield 4 Waffles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk and butter in small saucepan over med-low heat until butter is melted, 3-5 minutes. Cool until warm to touch.
- Meanwhile, whisk flour, sugar, salt, and yeast in a large bowl to combine. Gradually whisk warm milk/butter mixture into flour; 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 sizes of bowl with rubber spatula, cover with plastic wrap and refrigerate at least 12 and up to 24 hours.
- Heat waffle iron. When iron is hot, remove batter from fridge and whisk to recombine (batter will deflate). Bake waffles according to manufacturer's instructions.
- Serve immediately or place waffles ona wire rack set on a baking sheet, cover with a clean kitchen towel, and place in a 200 degree oven. When final waffle is in the iron, remove the towel to crisp the waffles for a few minutes.
- Note: The batter must be made 12-24 hours in advance. The author prefers texture of waffles made in classic iron, but a Belgian maker will work; though, it will make fewer waffles.
Nutrition Facts : Calories 531.1, Fat 26.4, SaturatedFat 15.7, Cholesterol 156.2, Sodium 885.3, Carbohydrate 57.8, Fiber 2.1, Sugar 3.5, Protein 14.7
YEASTED WAFFLES(COOK'S ILLUSTRATED)
The batter must be made 12 to 24 hours in advance. Texture of the waffles made in a classic waffle iron is better. 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 need and may be to much for some.
Provided by Coppercloud
Categories Breakfast
Time 12h15m
Yield 4-7 waffles, 4-7 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, heat milk and butter until butter is melted, approximately 3 to 5 minutes. Remove from heat and let mixture cool until warm just to the touch.
- In a large bowl, whisk together flour, sugar, salt, and instant yeast. Gradually whisk in the warm milk/butter mixture until the batter is smooth.
- In a small bowl, whisk eggs and vanilla extract until combined. Add egg mixture to the batter and whisk until well incorporated and smooth. Scrape down sides of bowl with rubber spatula; cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours. The batter must be made 12 to 24 hours in advance of making the waffles.
- Following manufacturer's instructions for your waffle iron, heat waffle iron.
- When waffle iron is hot, remove the waffle batter from the refrigerator (the batter will be foamy and have doubled in size). Whisk batter to recombine (the batter will deflate at this time).
- Bake waffles according to the manufacturer's instructions. Use about 1/2 cup waffle batter for a 7-inch round waffle iron and about 1 cup waffle batter for a 9-inch square waffle iron.
Nutrition Facts : Calories 555.1, Fat 29.6, SaturatedFat 17.5, Cholesterol 164.7, Sodium 668.1, Carbohydrate 57, Fiber 2.1, Sugar 9.1, Protein 13.8
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