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~yeast leavened~
Waffles
Beautifully fluffy yeast and egg leavened waffles to give you a buttery, brioche like interior. Worthy of a weekend brunch indulgence!
1 hour Makes 8 waffles
You will need:
¾ cup Milk
½ tsp Yeast
2 tbsp Sugar
1 egg, whites and yolk separated
2 tbsp melted butter
1 tsp vanilla extract
1+¼ cup Plain Flour
¼ tsp salt
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Add yeast along with a pinch of sugar to lukewarm milk and set aside to activate.
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Whisk the egg whites to stiff peaks and set aside.
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Mix the milk mixture with egg yolk, melted butter, remaining sugar and vanilla.
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Sift in flour and salt; mix well.
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Fold in the egg whites gently until just combined.
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Rest the batter for an hour at room temperature or in the fridge overnight.
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Make waffles using a waffle iron according to the manufacturers instructions.
Note:
I prefer to make the waffle batter the night before and allow the yeast to do its job overnight. This makes for a more flavourful waffle; also saves you the pain of waking up early. 😉
Reference: Laura in the Kitchen