OVERNIGHT YEASTED WAFFLES RECIPES

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OVERNIGHT YEAST WAFFLES RECIPE: HOW TO MAKE IT



Overnight Yeast Waffles Recipe: How to Make It image

Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it’s quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! —Mary Balcomb, Florence, Oregon

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 10 servings.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 220 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 366mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

OVERNIGHT YEASTED WAFFLES RECIPE RECIPE | EPICURIOUS



Overnight Yeasted Waffles Recipe Recipe | Epicurious image

This waffle recipe from Mark Bittman's How to Bake Everything requires an overnight rise from yeast, resulting in the most flavorful breakfast pastry possible.

Provided by Mark Bittman

Total Time 8 hours or more, largely unattended

Yield 4–6 servings

Number Of Ingredients 9

2 cups flour
1 tablespoon sugar
2 teaspoons instant yeast
1/2 teaspoon salt
1 1/2 cups milk, lukewarm
1 stick butter, melted and cooled
1/2 teaspoon vanilla extract (optional)
Neutral oil (like grapeseed or corn) for cooking
2 eggs, separated

Steps:

  • The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you’re using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
  • When you’re ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it’s relatively smooth.
  • Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you’re making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
  • Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.

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