Yeasted Vanilla Waffles

Yeasted vanilla waffles recipe

Waffles state of mind

I’m in a waffles phase. I’ve always had a love and hate relationship with waffles. They have been my third favorite breakfast among the main three sweet breakfast dishes. Hey, at least I’m giving them a place!

After making this recipe though, things around here have changed. Because these are yeasted waffles, and the yeast makes the whole difference. They are tangy, crusty and chewy, like a just-out-of-the-oven bread. The first one was a loss, not because of heating problems with the waffle maker but because I immediately ate it with soft butter spread on top.

The rest that made it to the plates were eaten with lots of fruits, syrup and nuts.

This is the simplest of recipes. You can make it your own easily adding cinnamon, ginger, fruits or cheese onto the batter.  And what about chocolate chips? Or ham and an egg on top? Make this recipe and let me know how are you making it your own. And not just because you bought all the ingredients : )

Recipe Notes:

1.     You can use your favorite kind of milk. I have used regular and almond milk with great results.

2.     It is very important that fridge ingredients are at room temperature so you don't end up killing the yeast when making the batter.

3.     Technically you can make the batter and place it in the fridge without time for rising or let it rise for 2 hours and then cook the waffles. I just like the idea of letting the dough partially grow in a warm environment before storing it in the fridge.

4.     As always, freeze the extra waffles individually for 20 to 30 minutes and then throw them in a big plastic freezer bag so you can have waffles all week long

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Vanilla Yeasted Waffles

Milk – 2 ½ cup (see notes)
Water – ¼ cup
Unsalted butter, cut into cubes – 1 stick (8 TBSP; ½ cup) plus more melted for cooking the waffles
Raw sugar – 1 ½ TBSP
Fine sea salt – 1 ½ Tsp
Unbleached all-purpose flour – 2 ¾ cups
Baking soda – ¼ Tsp
Baking powder – ¼ Tsp
Pure vanilla paste or extract – 1 TBSP
Eggs, beaten and at rom temperature – 2 large
Active dry yeast – 1 package (2 ¼ Tsp approximately)

In a medium sauce pan over medium heat combine the butter with the milk and water. Heat enough to warm the milk and water and to melt the butter but don't let it simmer. Alternatively, you may do this using the microwave and heating in 15 second intervals to prevent splatters. Stir in the sugar and salt and remove from heat. Let it cool to lukewarm.

In a medium bowl combine the flour, baking soda and baking powder with a whisk, breaking any lump of flour you see. Create a well in the center of the bowl

When the liquid has cooled down add the vanilla and the beaten eggs and mix. Stir in the active yeast and wait 2 to 3 minutes. Pour the liquid slowly into the flour and gently mix everything together. Cover the top of the bowl with plastic wrap and let it rise for 1 hour in a warm corner. Place them in the fridge overnight.

To make the waffles the next day, take the batter out of the fridge. Prepare your waffle maker and have some melted butter around. When the waffle maker has reached the desired level (I cooked mine between 4 and 5) brush some melted butter with a pastry brush and using a ladle or a ½ cup measuring cup pour some batter and spread until almost the edges of the corner. Cook the waffle and remove from iron, then place it a cooling rack or directly in a 200° oven to keep them warm.  Repeat the process with all the batter.

Serve them hot with lots of fruits and fixings!

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