Waffles
Yeasted Waffles
2014-11-25 02:48:14
Yields 7
Prep Time
24 hr
Nutrition Facts
Serving Size
131g
Yields
7
Amount Per Serving
Calories 309
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
48%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 93mg
31%
Sodium 389mg
16%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
5%
Sugars 5g
Protein 8g
Vitamin A
12%
Vitamin C
0%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 3/4 cups milk
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Let mixture cool until warm to touch.
- Meanwhile, whisk flour, sugar, yeast, and salt together in large bowl. Gradually whisk warm milk mixture into flour mixture; continue to whisk until batter is smooth. Whisk eggs and vanilla in small bowl until combined, then add egg mixture to batter and whisk until incorporated. Scrape down bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate for at least 12 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet; place in oven. Heat waffle iron according to manufacturer's instructions. Remove batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about 1/2 cup for 7-inch round iron and 1 cup for 9-inch square iron). Transfer waffles to wire rack in preheated oven; repeat with remaining batter. Serve.
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