You Will Want To Get Out Of Bed For These Waffles

waffles embedPhoto: Courtesy of Yossy Arefi.
I haven't been very good at sleeping in since I started working early mornings at the bakery. My one and only, on the other hand, is a champion morning sleeper. Most Saturdays I get up an hour or two before him to tiptoe around our apartment, make a big pot of coffee, and do a little breakfast scheming.
Last weekend I started my planning a bit early because I knew that I wanted these delicious waffles as a special treat, and I knew that the batter needed an overnight rest. You see, these babies are raised with yeast which gives them the most incredible flavor and light, crisp texture. Don't let the yeast dissuade you — the batter comes together so quickly and easily, I promise it's not an issue. The morning you plan to serve the waffles, you can give yourself a few extra cozy minutes in bed (or, if you are like me, force yourself to stay in bed longer). When you're ready for breakfast, stir some eggs and baking soda into the batter, heat up your waffle iron, and proceed to eat more waffles than you intended.
Marion Cunningham's Yeast Raised Waffles
adapted from Orangette
1/2 cup warm water
1 package (2 1/4 tsp) dry yeast
2 cups whole milk, warmed (Full disclosure: I used almond milk here and I don't think these waffles suffered one bit.)
1/2 cup unsalted butter, melted and cooled
1 tsp salt
1 tsp sugar
2 cups all purpose flour
2 large eggs, lightly beaten
1/4 tsp baking soda
1. Pour the water into a large mixing bowl, then sprinkle the yeast over top and let sit for about 5 minutes to give the yeast a chance to dissolve
2. Add the milk, butter, flour, salt, and sugar to the yeast mixture. Whisk until smooth. Cover bowl with plastic, and let the mixture sit overnight at room temperature.
The Next Morning
1. Heat your waffle iron, and while it's heating, mix the beaten eggs and baking soda into the waffle batter.
2. Cook the waffles according to your machine's specifications. I have this model that I lovingly call Tina Fey (she was in the hardware store when my boyfriend and I bought it!). Anyway, for my machine, I use a full 1/3 cup of batter, and it works like a charm. Cook until golden and crisp and douse in maple syrup or alternate worthy topping.

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