Leo and I just decided we’re going to make these every Christmas Eve. There isn’t a better smell than the steam that comes off the waffle iron when these are cooking. The flavor, even without butter and syrup, is like the lightest, airiest dinner roll you’ve ever had.
Afraid of yeast? I get it, I know a lot of people who have this fear. If you are this person, then these waffles can be a gateway recipe for you. You actually just mix it all together – easy easy. The only possible pitfall is that you would add your milk/butter before it’s cooled down a bit. Two things kill yeast – too much heat and too much salt. The hard thing, though, is that salt and warmth are both imperative to the rise of your dough/batter (warmth encourages growth and salt controls the growth). You want the mixture to feel warm but not hot. Think of it like a new baby’s bath water.
Overnight Waffles
America’s Test Kitchen Kid’s Cookbook
Makes about 6 waffles
1 3/4 c. milk
4 tbsp. unsalted butter, cut into tablespoons
2 c. flour
1 tbsp. sugar
1 1/2 tsp. rapid-rise yeast
1 tsp. salt
2 large eggs
1 tsp. vanilla
- Place milk and butter in a medium mixing bowl. Microwave about 1 1/2 minutes and stir so that butter is completely melted. Set aside to cool until warm (not hot).
- Meanwhile, whisk flour, sugar, yeast and salt in a large mixing bowl until combined.
- In a small bowl, whisk eggs and vanilla until combined.
- Add cooled milk mixture to flour mixture and whisk until combined. Add in egg mixture and whisk until combined. Scrape down the sides of the bowl with rubber spatula.
- Cover bowl tightly with plastic wrap and refrigerate for 12-24 hours.
- Heat waffle iron and spray with nonstick spray if necessary. Give batter a stir to release some bubbles. Add a heaping 1/2 c. batter to iron and cook according to direction. Repeat with rest of batter and serve.
