Description
These waffles are much more complex than the average waffle. They bake up with a lovely yeasty aroma and have incredible flavor. They’re light with a perfectly thin crispiness that doesn’t quickly turn soggy. And the inside is creamy and custardy. Pure breakfast heaven.
Ingredients
- 2 cups Milk
- 1 envelope (.25 Oz. Envelope) Active Dry Yeast
- ½ cups Warm Water (about 110°F)
- ½ cups Butter, Melted
- 1 teaspoon Salt
- 1 Tablespoon Sugar
- 3 cups Sifted Unbleached All-purpose Flour
- ½ teaspoons Vanilla
- 3 whole Eggs, Slightly Beaten
- ½ teaspoons Baking Soda
Preparation
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 warm milk, warm yeast mixture, butter, salt, sugar, and flour. Mix thoroughly with an electric mixer until batter is smooth. Stir in vanilla. Cover and let stand at room temperature overnight.
The following morning, stir beaten eggs and baking soda into the batter. Beat well.
Spray a preheated waffle iron with nonstick cooking spray, if needed. Waffle makers vary in size and heat settings, so you will need to experiment. We liked our Belgian waffle iron set to somewhere between 80% and 90% of the full dial. Pour mix onto hot waffle iron and let it ooze out to the edges of the iron. Our waffle iron uses slightly less than 1 cup of batter per waffle. Then shut the top lid (some batter will probably run over the edge) and let the waffle bake. No peeking! Your waffle iron should be emitting quite a bit of steam now, and you need to pay attention to it. When that steam significantly decreases/stops, your waffle is ready. This took about 4 minutes from the time we shut the lid.
