Tuesday, January 20, 2015

Overnight Belgian Waffles

Yeasty, thick, slight crunch with a soft center, these waffles are a winner on every count.
Recipe adapted from Ina Garten's cookbook, Make It Ahead
1/2 cup warm water
1 package active dry yeast
2 teaspoons sugar
2 cups whole milk
1/4 pound (1 stick) butter, melted
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all purpose flour
2 extra large eggs
1/4 teaspoon baking soda
The night before, combine the water, yeast, and sugar in a very large bowl. 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 waffle iron while prepping the batter. 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, close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.

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