Overnight Yeast Waffles

I tried the yeast waffle recipe from Krups recipe book, kown as "German Waffle" but it was very dense and tough... I didn't like that... just as I brushed it aside and decided not to ever make another yeast waffle again, I saw this on alllrecipes. It was this Overnight Waffle recipe that makes me want to try it again... at least once more to confirm my preference.

 

However, I was surprised at the texture after having it in the fridge overnight. It has a bread-like structure, but nowhere as tough as the one I had the other day, with a 1hr rise time. I had made some adjustments to the recipe to my liking and added chia seeds. I made half the recipe from the website and it gave me 4 slices of waffle exactly.

 

 

 

Ingredients (Makes 8 x 4 inch waffles)

• 2 1/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups milk or buttermilk
• 2 eggs
• 1/3 cup cooking oil or butter, melted
 

Directions

In a large bowl stir together sifted flour, sugar, yeast, vanilla and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.

 

Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 8 (4-inch) waffles.

 

Variation

• Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.