OVERNIGHT YEAST WAFFLES
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
Time 20m
Yield 10 servings.
Number Of Ingredients 9
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 BELGIAN WAFFLES
Provided by Ina Garten
Categories main-dish
Time 8h35m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.
BELGIAN WAFFLES
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
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
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.
OVERNIGHT BELGIAN-STYLE YEAST WAFFLES
Fluffy and fresh homemade waffles make a great start to any day!
Provided by Holly Baker
Categories Breakfast
Time 1h10m
Number Of Ingredients 8
Steps:
- Mix all ingredients in a large bowl.
- Cover the bowl and let it sit at room temperature for one hour.
- Now refrigerate the batter overnight to let the flavors develop.
- Preheat the waffle maker and coat with baking spray. Use a 2/3 measuring cup to scoop batter onto the waffle maker. Cook per the manufacturer's instructions.
Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
THE BEST BELGIAN WAFFLES WITH YEAST
These are Belgian waffles leavened with yeast that are crispy on the outside and light and fluffy on the inside.
Provided by Elien
Categories Breakfast
Time 6h35m
Number Of Ingredients 7
Steps:
- In a saucepan add 360g of the milk. Add in the butter cubes and warm it over low-medium heat until the butter has melted. Leave it to cool down to lukewarm, then pour it into a large bowl.
- Add to this the yeast, sugar, salt, flour, and eggs and whisk them together until combined. It will be a bit lumpy and that is fine. Cover the bowl with a lid or a plate and place it in the refrigerator overnight. For faster waffles, the waffle batter can also ferment on the bench for 2 hours or until doubled, though they won't be as flavorful.
- Once it has fermented, stir the batter with a fork to deflate it. Add in 2-3 Tbsp of milk to create a pourable cake batter consistency.
- Heat the waffle iron. Once it is hot, pour in approximately ¼- ½ cup of batter per waffle, this will depend on the size of your waffle maker. Bake them for 3-4 minutes until deep golden brown and crispy.
- Serve the waffles immediately to retain their crispiness.
- The baked waffles can also be frozen for future use and reheated in the toaster.
Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 143 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
TIPSY OVERNIGHT BELGIAN WAFFLES
Mix up this batter at night and it will be ready in the morning. Adapted from Best of the Best from Colorado. Cook time is approximate per waffle batch.
Provided by HeatherFeather
Categories Breakfast
Time P1DT6m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix yeast with 1 cup of the flour.
- Whisk in the lukewarm water and beer and let sit for about 10-15 minutes until frothy.
- Meanwile, beat together the eggs, sugar, salt until well combined.
- In yet another bowl, mix together the melted butter, oil, and vanilla.
- Combine all three mixtures, as well as the remaining flour, and beat for 2 minutes.
- Cover and chill overnight, or at least 4 hours.
- Heat up your waffle iron according to manufacturer's directions, greasing if needed.
- Stir the batter to remix the ingredients.
- Ladle batter ontp the hot waffle iron and cook waffles until steaming stops or according to the manufacturer's directions.
Nutrition Facts : Calories 319.2, Fat 13.8, SaturatedFat 5.2, Cholesterol 55.5, Sodium 195.3, Carbohydrate 40.5, Fiber 1.3, Sugar 10.2, Protein 5.8
TRUE BELGIAN WAFFLES
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan
Provided by Taste of Home
Time 30m
Yield 10 waffles (about 4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
GOOD NIGHT WAFFLES
This recipe came with my Waring Pro Professional Belgian Waffle Maker.These waffles are wonderful. They are so light and most of the work is done the night before! My whole family thinks that this is the only recipe to use when making waffles.
Provided by Chef likestocook
Categories Breakfast
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast.
- Let stand 10 minutes, until foamy.
- Stir in the warm milk, melted butter, and salt.
- Beat in the flour until smooth.
- Wrap bowl tightly with plastic wrap and let stand overnight on the counter.
- Preheat waffle iron.
- While waffle iron heats, stir the eggs, vanilla, and baking soda into the batter.
- Follow the manufacture's directions for making waffles.
AUTHENTIC BELGIAN LIèGE WAFFLES
This yeasted dough waffle is mixed with pearl sugar to give you the most amazing waffle you'll ever eat. Crispy, crunchy almost candied-coated outside with a pillowy soft interior that's perfect for breakfast, cut in half for a sandwich, or topped with ice cream and fruit for a dessert!
Provided by TKWAdmin
Categories breakfast
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast *.If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.
- Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.
- Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one tablespoon at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer it to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).
- When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you're folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.
- If you cold fermented the dough, the next day, remove the dough from the fridge and allow the dough to come to room temp (about 2 hours).
- Remove the dough from the bowl and place it on a lightly floured board. Flatten the dough out into a rectangle and spread out 1 1/2 cups of pearl sugar. Fold the bottom third up and then the top third on top of that. Press down and add the rest of the pearl sugar. Fold the sides up to form a rectangle. Slowly cup the dough and roll it out into a log about 12-14" long Divide the dough into 12 pieces, shape into balls, flatten slightly into round discs, and place on a parchment-lined pan. Cover with lightly sprayed plastic wrap.
- Heat up your Belgian waffle maker. Since all makers are different, you'll have to fiddle around with yours. I would advise starting off on low and increase the temperature a little at a time until you find the correct setting that will caramelize your sugars and cook your waffles to the perfect golden caramel brown. Spray the iron with non-stick spray and place a round of dough in the center of your waffle maker. Close and cook until the waffle puffs up, cooked through and the sugar pearls are caramelized. Carefully remove from the maker, and serve immediately or place it on a cooling rack.
Nutrition Facts : Calories 482 calories, Sugar 9.2 g, Sodium 217.9 mg, Fat 9.2 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 92.1 g, Fiber 1.9 g, Protein 8.8 g, Cholesterol 51.7 mg
OVERNIGHT BELGIAN WAFFLES
I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.
Provided by Ina Garten
Time 8h40m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
- Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
- Make-Ahead Plan
- Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.
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- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Whisk the honey in the lukewarm milk. Add the milk/honey, butter, vanilla and salt to the yeast mixture and mix. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight in the fridge.
- The next morning, heat a Belgian waffle iron and brush the top and bottom lightly with melted butter.
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LIèGE WAFFLES RECIPE - MALIN ELMLID | FOOD & WINE
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- In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
- Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven, then serve.
BEST BELGIAN WAFFLES RECIPE VIDEO MADE WITH EINKORN FLOUR
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- Place a large wire mesh strainer over a large bowl then add the flour, sugar and salt. Sift dry ingredients into the large bowl.
- In a separate bowl combine the yeast mixture and the milk. Whisk the wet ingredients then combine with the flour mixture, stirring as you pour.
- Cover batter with plastic wrap and a towel to keep out the light and let sit overnight on the counter in a cool area.
BELGIAN-STYLE YEAST WAFFLES - KING ARTHUR BAKING
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- Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow., Stir to combine; it's OK 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 non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.
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- In a large bowl combine warm water, yeast, and sugar. Let stand for about 5 minutes or until the yeast dissolves and starts to foam. Make sure your bowl is large enough because this batter will expand.
- Add salt, rice flour, potato starch, and tapioca starch. Whisk until combined and batter is fairly smooth.
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