These super easy to make Overnight Yeasted Waffles are guaranteed to be your favorite waffles ever! Crisp on the outside, and fluffy and moist on the inside. Plus, these Brussels waffles have great flavor, and can be made ahead of time.
Ingredients:
- 600 mL milk 2 ½ cups, lukewarm
- 1 tbsp honey
- 7 g active dry yeast 2 ½ tsp
- 250 g flour about 2 cups, measured by spoon and level method
- 90 g cornstarch about â…” cup, measured by spoon and level method
- 115 g unsalted butter melted, 1 stick / ½ cup butter
- 1 ¼ tsp sea salt
- 2 large eggs
- ½ tsp baking soda
- 2 tsp water room temperature
To serve
- Fruit toppings
- Whipped cream
- Maple syrup
Instructions:
Activate the yeast
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Place the warm milk in a bowl (see recipe notes). Whisk the honey in the milk to dissolve.600 mL milk, 1 tbsp honey
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Sprinkle the yeast over the lukewarm milk, and mix gently.7 g active dry yeast
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Allow the yeast to activate for about 10 – 15 minutes.
Make the batter
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Place the milk with the activated yeast in a very large bowl. Add the flour, cornstarch, butter, and salt. Whisk to combine well, and make sure there are no dry lumps. You can also use an electric mixer, but I usually use a manual balloon whisk.250 g flour, 90 g cornstarch, 115 g unsalted butter, 1 ¼ tsp sea salt
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Cover and let it sit in the fridge overnight (for best results), or up to 24 hours.
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The batter will at least double in size by the following morning. Do not deflate the batter at this point.
The next morning
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In a bowl, mix the room temperature water and baking soda.½ tsp baking soda, 2 tsp water
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Add the 2 eggs, and whisk the eggs really well.2 large eggs
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Add about ½ – ¾ cup of the waffle batter into the egg mixture, and mix really well.
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Pour the egg mix into the rest of the batter mixture, and gently stir / fold it in until there are no egg streaks in the batter. Be careful not to deflate the batter too much.
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The yeasted waffle batter is now ready to be used.
Making the waffles
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Preheat the waffle iron well, and brush the plates with butter or oil.
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Using a ladle or ice cream scoop, add the batter into the waffle iron. Make sure you are not overfilling it (adjust the amount after making one test waffle at the start).
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Cook the waffle until dark golden brown in color and crisp.
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Carefully remove the waffle from the waffle maker and let it cool on a wire rack.
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If needed, place the cooked waffles in an oven, at the lowest heat setting, to keep them warm until they are served.
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Serve with your favorite toppings.Fruit toppings, Whipped cream, Maple syrup
Reference: Theflavorbender
Written by: Omojo Emeje
