Tuesday, June 21, 2011
The Perfect Waffle
1 pkg. active dry yeast
¼ cup warm milk (90 degrees F)
3 egg yolks
2¾ cups warm milk (90 degrees F)
¾ cup butter
½ cup white sugar
1½ tsp. iodized salt
1 Tbsp. vanilla extract
4 cups all-purpose flour
1 Tbsp. Vinegar
3 egg whites
1.Dissolve full package of yeast in 1/4 cup warm milk. (LET SIT ABOUT 10 MIN)
2.In a separate bowl, whisk egg yolks, 1/4 cup of the warm milk and the melted butter.
3.Stir in the yeast mixture, sugar, salt and vanilla.
4.Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour.
6.Beat the egg whites until they form soft peaks; gently fold into the batter.
7.Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. I like to put a couple of cups of water in the microwave and heat for two minutes (or until water boils), and place dough in the microwave with hot water.
8.Preheat the waffle iron. Brush with oil and spoon 1 full cup of batter onto center of iron. Close the lid and bake until steam stops coming from the waffle maker and the waffle is a rich brown.
9.Place waffle on either cooling rack, or in 200 oven directly on oven rack. -you don't want any steam put off by the waffle to make your crust soggy.
Makes 8 - 10 six inch round waffles