Overnight Brown-Butter Yeast-Raised Waffles Recipe
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Category
Easter
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Cusine
American
What do you need?
How to make?
Ingredients
For the Waffles:
3 ounces unsalted butter
3/4 ounce sugar
1 teaspoon
10 ounces cold milk; any percentage will do
1 large egg, cold
7 1/2 ounces all-purpose flour
1 1/4 teaspoons
1/4 teaspoon baking soda
Safflower, vegetable, or canola oil for greasing the iron, if needed
To Serve:
Maple syrup
6 ounces Lemon Chantilly
10 ounces fresh strawberries
Directions
Melt butter in a 3-quart stainless steel saucier or saucepan, stirring and scraping with a heat-resistant spatula as it bubbles, and cook until golden brown. Remove from heat and immediately stir in sugar, salt, and milk, followed by egg. Sift in flour and stir until smooth. Add yeast and baking soda last, stirring to combine. Cover and refrigerate overnight, between 12 and 18 hours. The batter should be gooey and spongy at this point.
Set waffle iron to medium and preheat until the indicator is ready; if using cast iron, brush lightly with safflower, vegetable, or canola oil. For an 8-inch square machine, scrape in half of the batter per batch. For a 7-inch Belgian machine, scrape in about one-third. Close lid and griddle until golden brown but still steaming, 5 to 7 minutes depending on the depth and heat of your machine. Serve immediately with maple syrup, Lemon Chantilly, and/or strawberries.