Yeasted Waffles
Light, airy, and crispy-edged, these yeasted waffles deliver a texture and crunch that no quick batter can match.
Servings: 6 Waffles
Ingredients
- 1½ teaspoons dry active yeast
- 1 cup warm water
- 1 cup whole milk warm
- ¾ cup unsalted butter melted
- 2 whole eggs
- 1 teaspoon vanilla bean paste
- 1¾ cups all purpose flour
- 1½ teaspoons granulated sugar
- ¾ teaspoon kosher salt
Instructions
- Place the yeast in a large bowl. Pour the warm water and warm milk over it and let sit 5 minutes, then whisk to dissolve.
- Whisk in the melted butter, eggs, and vanilla bean paste until smooth.
- Whisk in the flour, sugar, and salt until very few lumps remain.
- Cover with plastic wrap and proof at room temperature for 40 minutes.
- Refrigerate at least 3 hours or overnight.
- When ready to cook, preheat your Belgian waffle iron until very hot, about 10 minutes past the ready indicator. Spray lightly with nonstick cooking spray.
- Make a test waffle first to dial in the right amount of batter. You want enough to puff immediately and press against both plates of the iron.
- Add batter to each section and close the lid. Cook until evenly golden brown, about 5 minutes depending on your maker. Transfer to a wire rack if not serving immediately.
Notes
Equipment: A Belgian waffle maker is strongly recommended here. The deep wells, high heat, and steam venting are what create the crispy exterior and airy interior that define this recipe.
Technique: Do not substitute butter with oil. Oil produces greasy waffles; butter is what keeps them light and rich.
Batter volume: Use a large enough container for the overnight rest. The batter expands significantly as the yeast works, and it will overflow a too-small bowl.
Storage: Cool waffles completely, slice into sticks if desired, and freeze in a zip-top bag for up to 2 months. Reheat directly in the toaster until hot and crisp.
Technique: Do not substitute butter with oil. Oil produces greasy waffles; butter is what keeps them light and rich.
Batter volume: Use a large enough container for the overnight rest. The batter expands significantly as the yeast works, and it will overflow a too-small bowl.
Storage: Cool waffles completely, slice into sticks if desired, and freeze in a zip-top bag for up to 2 months. Reheat directly in the toaster until hot and crisp.
Nutrition
Calories: 391kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 333mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 0.002mg | Calcium: 72mg | Iron: 2mg