Recipe for Yeast Waffle

These yeast waffle recipe is for folks that are not hungry at the moment. It is actually for folks that do not wish to eat waffles Right NOW! 🙂 Why? For the reason that this yeast waffle recipe demands you to leave the batter to rest overnight. So make the batter in the evening and delight in the waffles in the morning.

Yeast Waffle Recipe

For a yeast waffle recipe we’ll have to have:

2 cups all purpose flour, 1 1/4 cups whole milk, 1 1/2 teaspoons instant yeast, 1 stick unsalted butter, 1 tablespoon sugar, 1 teaspoon salt, 2 large lightly beaten eggs, 1 teaspoon vanilla extract

Now we can take it easy 🙂 First we will need to heat the milk. Not till it boils but almost. Why? Since once the milk is hot we throw in the butter so it melts. When you cut it to pieces it is going to melt even quicker so do it.

Take a huge bowl and throw together the flour, sugar, yeast, and salt. Before you begin pouring your milk/butter over the flour you would like to wait so it cools down a bit. If it really is too hot you will destroy the yeast. Mix until the mixture is smooth after which whisk in the eggs and vanilla.

Now it is waiting time. Cover the bowl with plastic wrap and put refrigerate it for no less than 12 hours but wait even longer if you can, like a whole day. Don’t panic if the waffle batter doubles, this is what you would like.

Later….

24 hours later…

OK, now we’re ready. Heat the waffle iron and take your mixture from refrigerator. Mix it just a little so you recombine and deflate it then bake your yeast waffles like any other waffles.

These should be truly soft waffles, hope you delight in them and our yeast waffle recipe.

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