Serves: 8 4-inch wafles
These waffles are crispy on the outside with an airy, almost sponge-like interior with a mild yeast flavor. Perfect for breakfast! To insure proper texture, make sure the batter doubles in size by keeping it at a warm room temperature. Cooking times will vary from iron to iron. Keep watch to ensure a golden-brown exterior or consult the manufacturer’s directions.
- 330g All purpose flour
- 70g sugar
- 1 teaspoon kosher salt
- 475ml milk, whole or 2%
- 7g active dry yeast
- 113g (1 stick) butter, unsalted
- 2 large eggs, separated
- ½ teaspoon vanilla extract
- In a large non-metallic mixing bowl, whisk together the flour, sugar and salt until blended and set aside.
- In a medium sauce pan, heat the milk over medium-high heat until just warm to touch. Should take less than a minute. Do not allow to bubble or steam.
- Into a small glass or ceramic bowl, ladle about 120 ml of the warm milk. Sprinkle the yeast evenly over the top and let it set for 10 minutes until the yeast is soaked and bubbles.
- While the yeast is proofing, melt the butter in a small sauce pan over a medium heat. Do not allow it to boil or burn. Set it aside to cool briefly.
- Pour the yeast mixture back into the pan with the warmed milk and add the eggs and vanilla extract and whisk gently until incorporated. Slowly whisk in about a third of the butter to temper. Add the remaining butter and whisk until blended.
- Whisk the milk-yeast mixture into the dry ingredients until there are no streaks of flour. Do not over mix. There will be lumps in the batter, but this is fine.
- Using a hand- or stand mixer, whisk the egg whites until soft peaks form. Gently incorporate the egg whites into the batter.
- Cover the bowl with a damp towel and let the batter rest at warm room temperature until it has doubled in size.(See notes.)
- Once the batter has risen, you can begin making waffles, or you can store the covered bowl in the refrigerator for up to 12 hours. The batter will be airy, thick and somewhat gooey (especially if allowed to sit overnight). Gently stir the batter to account for an separation that may have occurred
- Preheat the waffle iron for 15 minutes or follow the manufacturers instructions. Grease the iron before each batch of waffles using a little vegetable oil and a pastry brush. Use a ladle or measuring cup to measure out the batter. Evenly distribute the batter with the back of the ladle or cup.
- Check for doneness after most of the steam has subsided. Cook until golden-brown on the outside. Dust with powdered sugar and serve immediately.