OVERNIGHT RAISED WAFFLES

2014-07-10 13.05.31

VIBES: BOBBY WOMACK “Across 110th Street” + STEVIE WONDER “Superstition

Last week it occurred to me that I needed a waffle iron, Like couldn’t live without one for another minute. So off to Target and $18.99 later (yes I bought the cheapest one) thats how these waffles happened. The waffle-in-the-box route wasn’t going to work for me, I  decided to try this overnight recipe which uses yeast to create light dough thats crispy on the outside. Warning: There is a lot of butter in this recipe, so you will want to take 4 spin classes after.


OVERNIGHT RAISED BELGIAN WAFFLES (via smitten kitchen)

-1/2 cup warm water (about 105 to 110 degrees, so not too hot)
-1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
-2 cups milk, warmed (again, not too hot
-1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
-1 teaspoon table salt
-1 teaspoon granulated sugar
-2 cups (250 grams) all-purpose flour
-2 large eggs
-1/4 teaspoon baking soda
-Oil or melted butter for waffle iron
-Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large bowl (allow room for dough to double in size while rising). Sprinkle yeast on top and let it dissolve and foam for 15 minutes. Stir in milk, butter, salt, sugar and flour. Cover bowl with plastic wrap and leave to rise overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter. Serve immediately, or freeze and reheat in waffle iron or toaster later.

NOTES: The recipe calls for this dough to be left out overnight, Ive left it out and kept it in the fridge overnight and I prefer the flavor when you refrigerate it. If you leave it out, it does take on a more complex flavor, so its up to you. I used 1/2 almond milk and 1/2 skim milk which worked well. And I might try with less butter next time. They taste great- but its ALOT of butter!

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