Yeast Waffles Recipes

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RAISED YEAST WAFFLES



Raised Yeast Waffles image

These waffles bake up crispy on the outside and light and tender on the inside. Since they aren't too filling, they leave room for sampling the rest of the brunch buffet-or for munching on more waffles!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 waffles.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1/2 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
2 large eggs
1/2 cup butter, melted
2-1/4 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon baking soda

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.

Nutrition Facts : Calories 453 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 726mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

OVERNIGHT YEAST WAFFLES



Overnight Yeast Waffles image

Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

OVERNIGHT WAFFLES



Overnight Waffles image

This waffle recipe from Mark Bittman's How to Bake Everything requires an overnight rise from yeast, resulting in the most flavorful breakfast pastry possible.

Provided by Mark Bittman

Categories     Waffle     Breakfast     Brunch     Pastry

Yield 4-6 servings

Number Of Ingredients 9

2 cups flour
1 tablespoon sugar
2 teaspoons instant yeast
1/2 teaspoon salt
1 1/2 cups milk, lukewarm
1 stick butter, melted and cooled
1/2 teaspoon vanilla extract (optional)
Neutral oil (like grapeseed or corn) for cooking
2 eggs, separated

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.

BELGIAN WAFFLES



Belgian Waffles image

Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit.

Provided by Bobbi Jo

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
¼ cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 ¾ cups warm milk (110 degrees F/45 degrees C)
¾ cup butter, melted and cooled to lukewarm
½ cup white sugar
1 ½ teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

Steps:

  • In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
  • In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
  • Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 65.3 g, Cholesterol 129.9 mg, Fat 21.4 g, Fiber 1.9 g, Protein 12.3 g, SaturatedFat 12.8 g, Sodium 621.7 mg, Sugar 17.2 g

YEAST WAFFLES



Yeast Waffles image

I got this recipe from Cook's Illustrated. I haven't tried it yet - but it looks yummy. Since I haven't made this recipe yet, I am guessing on the cook and prep time.

Provided by The Giggle Box

Categories     Breakfast

Time 25m

Yield 7 Waffles

Number Of Ingredients 8

1 3/4 cups milk
8 tablespoons butter, cut into pieces
2 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract

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.

SIMPLE YEASTED WAFFLES



Simple Yeasted Waffles image

Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply - honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.

Provided by Melissa Clark

Categories     breakfast, brunch, main course

Time 1h

Yield 8 to 10 waffles

Number Of Ingredients 9

2 1/4 cups milk
1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
1 package active dry yeast (2 1/4 teaspoons)
240 grams all-purpose flour (2 cups)
90 grams whole wheat flour (3/4 cup), or use all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Steps:

  • In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
  • In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
  • Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
  • Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams

YEAST WAFFLES



Yeast Waffles image

This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!

Provided by JANET MORRIS

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 14h

Yield 6

Number Of Ingredients 9

2 cups milk
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
1 teaspoon salt
1 teaspoon white sugar
3 cups sifted unbleached all-purpose flour
2 eggs, slightly beaten
½ teaspoon baking soda

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.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 52.8 g, Cholesterol 109.2 mg, Fat 19.3 g, Fiber 1.9 g, Protein 11.8 g, SaturatedFat 11.4 g, Sodium 660.5 mg, Sugar 4.6 g

YEAST-RAISED WAFFLES



Yeast-Raised Waffles image

Provided by Dorie Greenspan

Categories     quick, main course, side dish

Time 30m

Yield About 14 waffles

Number Of Ingredients 11

1 cup milk, warmed
1 packet dry yeast
3 large eggs
1/2 cup sugar
3/4 teaspoon salt
2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
2/3 cup créme fraîche or heavy cream
1 stick unsalted butter, melted
1 tablespoon kirsch (optional)
Powdered sugar

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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 154 milligrams, Sugar 9 grams, TransFat 0 grams

BELGIAN-STYLE YEAST WAFFLES



Belgian-Style Yeast Waffles image

This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.

Provided by King Arthur Baking Company

Categories     Brunch     Breakfast     Dessert     Waffle     Pastry     Kid-Friendly     Peanut Free     Soy Free     Tree Nut Free     Vegetarian

Yield About 4 Belgian-style 7-inch waffles

Number Of Ingredients 8

1½ cups (340g) lukewarm milk
6 tablespoons (¾ stick, 85g) unsalted butter, melted
2 to 3 tablespoons (39g to 57g) maple syrup
¾ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (240g) unbleached all-purpose flour
1½ teaspoons instant yeast

Steps:

  • Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  • Stir to combine; it's fine if the mixture isn't perfectly smooth.
  • Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
  • Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
  • Serve immediately.

OVERNIGHT YEAST WAFFLES



Overnight Yeast Waffles image

Make and share this Overnight Yeast Waffles recipe from Food.com.

Provided by grandma2969

Categories     Breakfast

Time P1DT15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1/2 cup warm water (110*-115*)
1 teaspoon granulated sugar
2 cups warm nonfat milk (110*-115*)
2 eggs, seperated
2 tablespoons butter, melted
1 tablespoon canola oil
1 3/4 cups all-purpose flour
1 teaspoon salt

Steps:

  • In a large mixing bowl, dissolve yeast in warm water.
  • Add sugar and let stand for 5 minutes.
  • Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine the flour and salt; stir into milk mixture.
  • Cover and refrigerate overnight.
  • Let egg whites stand at room temperature for 30 minutes.
  • In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
  • For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron. Bake according to manufacture's directions until golden brown.

Nutrition Facts : Calories 147.9, Fat 5, SaturatedFat 2, Cholesterol 49.4, Sodium 289.4, Carbohydrate 19.8, Fiber 0.7, Sugar 3, Protein 5.5

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YEASTY WAFFLES RECIPE | MYRECIPES
Instructions Checklist. Step 1. In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave and salt and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature (or refrigerate overnight). Advertisement.
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Top Asked Questions

How do you make waffles with yeast and eggs?
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.
How do you make waffles taste good?
The ideal waffles: light and crisp outside, delicate and creamy inside, and not overly sweet. Melt the butter in small saucepan over medium-low heat; add the milk and heat until warm to the touch, a few minutes. Set aside. Whisk the flour, sugar, salt and yeast in a large bowl to combine.
How do you make Puffy waffle batter?
More Waffle Recipes In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave and salt and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature (or refrigerate overnight).
What makes waffles sweet and creamy?
A yeast enzyme called zymase helps make the waffles rich and sweet. More Waffle Recipes In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave and salt and whisk until smooth.

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