Yeasted Waffles Recipes

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OVERNIGHT YEAST WAFFLES



Overnight Yeast Waffles 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

Time 20m

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, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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

YEAST WAFFLES



Yeast Waffles image

This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!

Provided by JANET MORRIS

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 14h

Yield 6

Number Of Ingredients 9

2 cups milk
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
1 teaspoon salt
1 teaspoon white sugar
3 cups sifted unbleached all-purpose flour
2 eggs, slightly beaten
½ teaspoon baking soda

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
  • The next morning, stir beaten eggs and baking soda into the batter; beat well.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 52.8 g, Cholesterol 109.2 mg, Fat 19.3 g, Fiber 1.9 g, Protein 11.8 g, SaturatedFat 11.4 g, Sodium 660.5 mg, Sugar 4.6 g

OVERNIGHT WAFFLES



Overnight Waffles 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

Categories     Waffle     Breakfast     Brunch     Pastry

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.
  • Variation:
  • 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.

YEASTED WAFFLES



Yeasted Waffles image

These are traditional, yeasted waffles adapted from a Cooks' Illustrated article published in March, 2004. The waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

Provided by StevenHB

Categories     Breakfast

Time P2DT1h

Yield 4 Waffles, 4 serving(s)

Number Of Ingredients 8

1 3/4 cups skim milk
8 tablespoons butter, cut into 8 pieces
2 cups unbleached all-purpose flour (10 oz)
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Heat milk and butter in small saucepan over med-low heat until butter is melted, 3-5 minutes. Cool until warm to touch.
  • Meanwhile, whisk flour, sugar, salt, and yeast in a large bowl to combine. Gradually whisk warm milk/butter mixture into flour; continue to whisk until batter is smooth.
  • In small bowl, whisk eggs and vanilla until combined then add egg mixture to batter and whisk until incorporated. Scrape down sizes of bowl with rubber spatula, cover with plastic wrap and refrigerate at least 12 and up to 24 hours.
  • Heat waffle iron. When iron is hot, remove batter from fridge and whisk to recombine (batter will deflate). Bake waffles according to manufacturer's instructions.
  • Serve immediately or place waffles ona wire rack set on a baking sheet, cover with a clean kitchen towel, and place in a 200 degree oven. When final waffle is in the iron, remove the towel to crisp the waffles for a few minutes.
  • Note: The batter must be made 12-24 hours in advance. The author prefers texture of waffles made in classic iron, but a Belgian maker will work; though, it will make fewer waffles.

Nutrition Facts : Calories 531.1, Fat 26.4, SaturatedFat 15.7, Cholesterol 156.2, Sodium 885.3, Carbohydrate 57.8, Fiber 2.1, Sugar 3.5, Protein 14.7

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