Perfect Yeast Waffles
Author: 
Recipe type: Breakfast, Brunch
 
Crispy, fluffy, Oh. My. Gosh
Ingredients
  • 1¾ cups milk
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 1½ teaspoons instant yeast
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Warm the milk, don't boil it. Just warm enough to melt the butter. Add the butter to the milk and set aside.
  2. Mix flour, sugar, salt, and yeast in a bowl large enough to allow the batter to double in size (glass works best here).
  3. In a small bowl beat the eggs with the vanilla. Once the milk has cooled, whisk or stir it into the flour mixture, then whisk in the eggs. Scrape down the sides of the bowl with a spatula, then cover tightly with plastic wrap, and place in the fridge to rest overnight, or up to 24 hours. DON'T TRY TO MAKE THIS THEN COOK IT RIGHT AWAY - it really doesn't work the same AT ALL.
  4. Following manufacturer's instructions, heat the waffle iron and spray lightly with non stick cooking spray or brush with shortening. Stir the waffle batter to recombine, it will be foamy and about double in size and will deflate when you stir it up. That's fine.
  5. Cook the waffles according to the manufacturers instruction. using about ½ cup batter for a 7 inch round waffle and about 1 cup for a 9 inch square waffle. Serve immediately or keep warm in the oven on a rack at about 200 degrees F. Freeze leftovers to warm in the toaster.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/perfect-yeast-waffles/