Best 9 Williams Sonoma Raised Yeasted Waffles Recipes

WILLIAMS-SONOMA RAISED (YEASTED) WAFFLES

Steps:

• In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
• In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
• In a small bowl, whisk together flour, brown sugar, and salt.
• Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
• To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
• Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.

RAISED WAFFLES

Steps:

• Combine yeast, sugar, and warm water in a large mixing bowl.
• Let sit for about 5 minutes.
• Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
• Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
• The next morning, just before cooking, add the eggs and baking soda.
• The batter keeps well in the refrigerator.

RAISED YEAST WAFFLES

Steps:

• Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

SIMPLE YEASTED WAFFLES

Steps:

• In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
• In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
• Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
• Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

YEAST WAFFLES

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
• The next morning, stir beaten eggs and baking soda into the batter; beat well.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

YEAST WAFFLES

Steps:

• Mix eggs, salt, sugar and oil in a large bowl.
• Heat milk to lukewarm.
• Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
• Cover and refrigerate overnight.
• Heat waffle maker according to instructions and make waffles.
• One cup batter makes four waffles.

OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

RAISED WAFFLES

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

OVERNIGHT WAFFLES

Steps:

• The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
• When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
• Variation:
• Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.