Friday, March 2, 2012

Belgium-Style Yeast Waffles


Hot, golden waffles anyone?? These will definitely be on our breakfast table this weekend. I made these for breakfast last weekend and we're already looking forward to having them again. The yeast in the batter and overnight rest in the refrigerator are what make these waffles special. They have a distinctly different and delicious taste and texture that you just don't get from traditional waffles. The exterior gets nice and crisp, while the interior stays soft and moist. And since the batter is prepared the night before, it makes breakfast on Saturday morning a cinch. 

Belgium-Style Yeast Waffles
Servings: ~6-7 regular or 4 Belgium-style

2 cups all-purpose flour
1 1/2 tsp. instant yeast
1 1/2 cups warm milk (105-110°)
6 tbsp. unsalted butter, melted (or a combo of butter/oil)
2 tbsp. real maple syrup
3/4 tsp. salt
1 tsp. vanilla extract
2 large eggs

In a large bowl, whisk the flour and yeast together. Set aside. In another bowl or large measuring cup, whisk the warm milk, butter, syrup, salt, vanilla, and eggs together until well combined. Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Gently stir until all of the wet ingredients have been incorporated. (The batter will still be lumpy).

Cover with plastic wrap and allow to rest at room temperature for 1 hour. Then transfer to the refrigerator and allow to rest overnight.  

When ready to cook, preheat the waffle iron. Cook the waffles until they are golden brown according to the manufacturer's instructions. Serve immediately.

Source: King Arthur

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