Williams Sonoma Raised Yeasted Waffles Recipes

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WILLIAMS-SONOMA RAISED (YEASTED) WAFFLES



Williams-Sonoma Raised (Yeasted) Waffles image

From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1). They suggest serving with a strawberry-rhubarb compote. Time does not include refrigeration.

Provided by Anissa Wolf

Categories     Breakfast

Time 20m

Yield 4 waffles, 4 serving(s)

Number Of Ingredients 11

1 (2 1/2 teaspoon) package active dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (2 fl oz/60 ml)
1 cup whole milk (8 fl oz/250 ml)
2 tablespoons unsalted butter
1 cup all-purpose flour (5 oz/155 g)
2 tablespoons firmly packed light brown sugar
1/4 teaspoon salt
1 teaspoon canola oil or 1 teaspoon corn oil
1 large egg
1/4 teaspoon baking soda

Steps:

  • In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
  • In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
  • In a small bowl, whisk together flour, brown sugar, and salt.
  • Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
  • To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
  • Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.

Nutrition Facts : Calories 267, Fat 10.5, SaturatedFat 5.3, Cholesterol 74.2, Sodium 271.6, Carbohydrate 35.4, Fiber 1.4, Sugar 11.1, Protein 7.8

YEAST-RAISED WAFFLES



Yeast-Raised Waffles image

Provided by Dorie Greenspan

Categories     quick, main course, side dish

Time 30m

Yield About 14 waffles

Number Of Ingredients 11

1 cup milk, warmed
1 packet dry yeast
3 large eggs
1/2 cup sugar
3/4 teaspoon salt
2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
2/3 cup créme fraîche or heavy cream
1 stick unsalted butter, melted
1 tablespoon kirsch (optional)
Powdered sugar

Steps:

  • Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
  • Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
  • Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
  • Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 154 milligrams, Sugar 9 grams, TransFat 0 grams

RAISED YEAST WAFFLES



Raised Yeast Waffles image

These waffles bake up crispy on the outside and light and tender on the inside. Since they aren't too filling, they leave room for sampling the rest of the brunch buffet-or for munching on more waffles!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 waffles.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1/2 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
2 large eggs
1/2 cup butter, melted
2-1/4 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon baking soda

Steps:

  • Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 453 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 726mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

RAISED WAFFLES



Raised Waffles image

Provided by Marion Cunningham

Categories     Milk/Cream     Dairy     Egg     Breakfast     Brunch     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield About 8 Waffles

Number Of Ingredients 9

1/2 cup warm water
1 package dry yeast
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

Steps:

  • Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

SIMPLE YEASTED WAFFLES



Simple Yeasted Waffles image

Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply - honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.

Provided by Melissa Clark

Categories     breakfast, brunch, main course

Time 1h

Yield 8 to 10 waffles

Number Of Ingredients 9

2 1/4 cups milk
1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
1 package active dry yeast (2 1/4 teaspoons)
240 grams all-purpose flour (2 cups)
90 grams whole wheat flour (3/4 cup), or use all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Steps:

  • In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
  • In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
  • Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
  • Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams

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