RAISED YEAST WAFFLES
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
Time 20m
Yield 10 waffles.
Number Of Ingredients 9
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.
CUTMAN'S FAVORITE RAISED YEAST WAFFLES
Wow, so light and crispy. This is one of my grandmothers old recipes, and being as I love waffles, I'm guessing this is the reason why! I like to eat them with a simple homemade raspberry syrup. Trust me after having Raised Yeast Waffles, you will never want waffles any other way again.....
Provided by cutman26050320
Categories Breakfast
Time 6h15m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Combine yeast, sugar, and warm water in a large mixing bowl.
- Let sit for about 10 minutes, so yeast can proof.
- Add milk, butter, salt, butter flavoring, vanilla flavoring, and flour to the yeast mixture and beat until smooth.
- Cover the bowl with Saran plastic wrap and let stand overnight, or at least 6 hours at ROOM TEMPERATURE.
- The next morning, add the eggs and baking soda.
- * note: batter will be thinner than regular waffle batter.
- Place in lightly oiled waffle iron, bake until desired doneness.
- Enjoy
- * note: The batter will keep for a few days in the refrigerator.
Nutrition Facts : Calories 365.6, Fat 19.1, SaturatedFat 11.3, Cholesterol 109.2, Sodium 639.2, Carbohydrate 38.6, Fiber 1.5, Sugar 6.4, Protein 9.8
YEAST WAFFLES
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
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 WAFFLES
Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.
Provided by Leslie in Texas
Categories Yeast Breads
Time 22m
Yield 20 waffles
Number Of Ingredients 8
Steps:
- Mix eggs, salt, sugar and oil in a large bowl.
- Heat milk to lukewarm.
- Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
- Cover and refrigerate overnight.
- Heat waffle maker according to instructions and make waffles.
- One cup batter makes four waffles.
YEAST RAISED WAFFLES
Make and share this Yeast Raised Waffles recipe from Food.com.
Provided by Leta8076
Categories Yeast Breads
Time 12h5m
Yield 8 7inch waffles
Number Of Ingredients 8
Steps:
- In a large mixer bowl, dissolve yeast in warm water.
- Add remaining ingredients; beat until smooth.
- Cover; let rise in warm place 1 1/2 hours.
- Stir down batter.
- Cover again; refrigerate 8- 12 hours.
- Stir down batter.
- Pour from cup or pitcher onto center of hot waffle iron.
- Do not overfill iron.
- Bake about 5 minutes or until steam stops.
- Variation: Pecan Waffles.
- For each waffle, sprinkle 1/4 cup chopped pecans on heated waffle grids.
- Close iron; heat about 3 minutes or until nuts are golden brown.
- Pour batter over nuts and bake as directed above.
- Good served with[recipe=41253]Cinnamon Honey Butter 41253[/recipe].
Nutrition Facts : Calories 241.1, Fat 9.9, SaturatedFat 5.5, Cholesterol 102, Sodium 675.8, Carbohydrate 30, Fiber 1, Sugar 3.4, Protein 7.7
SIMPLE YEASTED WAFFLES
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
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
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