Cutman S Favorite Raised Yeast Waffles Recipes

RAISED YEAST WAFFLES

Steps:

• Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

YEAST WAFFLES

Steps:

• Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
• Cool milk mixture until it is warm to the touch.
• In a separate bowl, whisk flour, sugar, salt and yeast together.
• Gradually add warm milk mixture to flour mixture and whisk until smooth.
• In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
• Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
• When you are ready to make the waffles, preheat the waffle iron.
• Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy).
• Whisk batter until smooth- it will deflate.
• Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
• Serve immediately or keep warm in a low temperature oven.

YEAST-RAISED WAFFLES

Steps:

• Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
• Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
• Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
• Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.

OVERNIGHT WAFFLES

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.

YEAST WAFFLES

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.

RAISED WAFFLES

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

OVERNIGHT YEAST WAFFLES

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.

RAISED YEAST WAFFLES

Steps:

• In a mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the milk, eggs and butter. Combine the flour, salt and baking soda; stir into yeast mixture just until combine. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown.