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Yeast Waffles Recipe & Video

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In North America we tend to make our Waffles using an artificial leavener, that is, with baking powder and/or baking soda. But there is another way, and that is to make Waffles using yeast. This type of Waffle has a mild "yeast" flavor. Their outside crust is wonderfully brown and crisp, yet inside they are light and fluffy. Besides loving their flavor and texture, I also love how you make the batter the night before, which entails just stirring all the ingredients together, and then just letting it sit in the refrigerator overnight. So next morning, all you need to do is heat your waffle iron and cook the Waffles. Perfect when you're having overnight guests or for busy weekday mornings. 

Waffles can be made in different shapes and sizes, from round, to square, to rectangular, to even heart shaped. But what they all have in common is that unique honeycomb surface which comes from cooking the batter in a special "waffle" machine (iron).

For Yeast Waffles I like to use a "Belgian" waffle machine which has a large grid pattern and deep indentations. Perfect for holding butter and/or maple syrup, honey, or jam. When buying a waffle machine (iron), you have so many choices. Waffle machines consist of two metal grids, facing each other, that are held together with hinges. If possible buy one with a non stick surface as it prevents the waffles from sticking and also makes clean up a breeze. Always preheat your waffle machine. If there isn't a "ready" light then test to see if it's hot enough by sprinkling a few droplets of water onto the hot surface and the water should bounce and sizzle and then evaporate. Most of the time it's a good idea to grease or spray the grids with a non stick vegetable spray (depending on manufacturer's instructions). Then pour enough batter into the center of the iron to cover the grids, smoothing out the batter with a heatproof spatula or with the back of a spoon. Close the second metal grid over the batter and cook the waffle (usually about 5 to 7 minutes) until crisp and golden brown. As the waffles cook you will notice a lot of steam escaping from the sides of your waffle machine, and this is normal.

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Yeast Waffles: In a bowl, whisk together the flour, yeast, baking soda, salt, and sugar. In a separate large bowl whisk together the eggs, milk, melted butter, and vanilla extract. Gradually add the egg mixture to the flour mixture, and stir (or whisk) just until combined and smooth. Cover the bowl with plastic wrap and place in the refrigerator overnight. (The batter will keep in the refrigerator for 2 to 3 days.)

Next morning, preheat your waffle machine. Then, depending on your machine's instructions, you may need to lightly grease (with a flavorless oil) or spray the grids with a non stick vegetable spray. Spoon or pour about 1/2 cup (120 ml) of batter (or amount that is recommended in your waffle iron's instruction book) onto one side of the hot waffle iron. Take the back of a spoon, or small heatproof offset spatula, and smooth out the batter. Close the lid of your waffle machine and bake until brown and crisp (about 5-7 minutes). It is best to serve the waffles immediately. If not, place the waffles (directly on the oven rack) in a 200 degrees F (95 degrees C) oven for up to 30 minutes. Waffles can also be frozen. To freeze, once the waffles have completely cooled, wrap in plastic wrap, and place in an airtight freezer bag. They can be stored in the freezer for about a month. To reheat, preheat oven to 350 degrees F (180 degrees C). Place the still frozen waffles directly on your oven rack and bake for about 5-10 minutes, or just until they are heated through. Alternatively, you can place the frozen waffles in your toaster and heat.

Waffles are delicious when served with butter and maple syrup or honey, jam, or fruit sauces (blueberry, strawberry, or raspberry). They are also very good when served as a dessert with fresh berries and whipped cream.

Makes about 8 - 4 1/2 inch (10 cm) square Belgain waffles.  Preparation time 15 minutes.

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Yeast Waffles:

2 cups (260 grams) all-purpose flour

1 1/2 teaspoons (5 grams) SAF red instant yeast (or active dry yeast)

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) salt

3 tablespoons (40 grams) granulated white sugar

2 large eggs (100 grams)

1 3/4 cups (420 ml) milk

1/2 cup (113 grams) melted unsalted butter, cooled

1/4 teaspoon (1 gram) pure vanilla extract (optional)

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