MAKES SEVEN 7-INCH ROUND OR FOUR 9-INCH SQUARE WAFFLES
While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) This batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. See the sidebar that follows the recipe.
|
1¾ |
cups milk |
|
8 |
tablespoons unsalted butter, cut into 8 pieces |
|
2 |
cups (10 ounces) all-purpose flour |
|
1 |
tablespoon sugar |
|
1½ |
teaspoons instant or rapid-rise yeast |
|
1 |
teaspoon salt |
|
2 |
large eggs |
|
1 |
teaspoon vanilla extract |
1. 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.
2. 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.
3. 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 ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Transfer waffles to wire rack in preheated oven; repeat with remaining batter. Serve.