Yeast Raised Christmas Waffles Food

RAISED YEAST WAFFLES

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.

RAISED WAFFLES

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

OVERNIGHT YEAST WAFFLES

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.

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.

YEAST RAISED WAFFLES

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].

YEAST-RAISED WAFFLES

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.

YEAST RAISED CHRISTMAS WAFFLES

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, mix the flour, salt, and sugar. Beat the egg yolks into the yeast mixture, and mix into the dry ingredients. Stir in the vanilla extract and melted butter.
• In a large glass or metal bowl, whip egg whites until stiff peaks form. Carefully fold into the waffle batter. Let stand in a warm place about 45 minutes, or until doubled in size.
• Preheat a Belgian-style waffle iron, and coat with cooking spray. Place 3/4 to 1 cup of batter onto the hot iron; close the lid. Cook until the steaming subsides and the waffle is golden brown.

RAISED WAFFLES

Steps:

• * Flour may be any of or any combination of white, whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal.
• Put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. Let dissolve for 5 minutes.
• Add the 2 1/2 cups water, the milk, butter, salt, and flour(s) to the yeast mixture and whisk until smooth and blended.
• Cover the bowl with plastic wrap and let stand overnight at room temperature. (The batter will rise to double its original volume.) Before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined.
• (The batter will be thin.) Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. Serve immediately with the warm syrup.
• Variation: Top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. Dust with confectioner's sugar.

YEAST RAISED CHRISTMAS WAFFLES

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, mix the flour, salt, and sugar. Beat the egg yolks into the yeast mixture, and mix into the dry ingredients. Stir in the vanilla extract and melted butter.
• In a large glass or metal bowl, whip egg whites until stiff peaks form. Carefully fold into the waffle batter. Let stand in a warm place about 45 minutes, or until doubled in size.
• Preheat a Belgian-style waffle iron, and coat with cooking spray. Place 3/4 to 1 cup of batter onto the hot iron; close the lid. Cook until the steaming subsides and the waffle is golden brown.