I grew up on the classic baking powder waffles on Saturday mornings and absolutely love them. Still when we’re all home we have waffles on Saturday morning, it’s a lovely tradition. I never knew there was such a thing as a yeast waffle. I wasn’t sure if I should even try them but I did. And they were wonderful. I still am a big fan of the classic waffle but these were great. I don’t even want to compare them because they were very different from the “original” waffle in my life. The yeast waffle had a crispy outer crust and the insides were incredibly light and fluffy. Not to mention the wonderful edition the vanilla bean gave them. If you are a die hard classic waffle fan I think these waffles are worth a try! They do require the preparation to be done the night before but that makes for no preparation in the morning. I will definitely be making these again!
recipe from doughmesstic.blogspot.com
2 c. plus 2 tbls. all-purpose flour
1 1/2 tsp. instant dry yeast
1/2 c. butter, melted
2 c. warm milk (105-115 degrees)
1 vanilla bean, scraped
2 tbls. sugar
1/2 tsp. salt
The night before:
Combine warm milk, sugar, and yeast in a large mixing bowl. Allow to sit for about 10 minutes. If mixture foams and almost doubles in size that means you’re good to go! Combine flour and salt and whisk slightly. Whisk eggs and vanilla; add melted and slightly cooled butter. Add dry ingredients and egg-vanilla mixture to yeast and stir until just combined. Cover with plastic wrap and place in refrigerator overnight. Batter can rise 10 to 24 hours.
The next morning:
Prepare waffle iron. Stir batter to deflate. Prepare waffles according to manufacturer’s instructions. Enjoy!