Yeast-Raised Waffles

Recipe from "Exquises Pâtisseries Pour les Fêtes"

Adapted by Dorie Greenspan

Total Time
30 minutes
Rating
4(41)
Comments
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Featured in: Waffle and a Wink, the French Way

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Ingredients

Yield:About 14 waffles
  • 1cup milk, warmed
  • 1packet dry yeast
  • 3large eggs
  • ½cup sugar
  • ¾teaspoon salt
  • 2teaspoons pure vanilla extract
  • 2⅔cups all-purpose flour
  • ⅔cup créme fraîche or heavy cream
  • 1stick unsalted butter, melted
  • 1tablespoon kirsch (optional)
  • Powdered sugar
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

229 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 5 grams protein; 153 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.

  2. Step 2

    Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.

  3. Step 3

    Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.

  4. Step 4

    Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.

Ratings

4 out of 5
41 user ratings
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Comments

Nichols

Unlike other NYT recipes that require the dough to rise/rest, this one doesn’t include that time at the top. You have to read through it to see the recipe is actually 2hrs, i.e. 30min prep and 90min resting/rising. That’s something that should be changed to ensure consistency and for anyone who doesn’t read entire recipes before selecting which to use.

Nichols

Unlike other NYT recipes that require the dough to rise/rest, this one doesn’t include that time at the top. You have to read through it to see the recipe is actually 2hrs, i.e. 30min prep and 90min resting/rising. That’s something that should be changed to ensure consistency and for anyone who doesn’t read entire recipes before selecting which to use.

Private comments are only visible to you.

Credits

Adapted from "Exquises Pâtisseries Pour les Fêtes"

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