Patience ain’t my virtue; especially when it comes to food.
I’ve always wanted to make my own breads, cinnamon rolls or even yeasted waffles but I simply can’t wait for the yeast to slowly do its magic. Not till I discovered thekitchn.com’s overnight yeasted waffles. You basically mix all the ingredients (except the eggs & baking soda), chug it into the fridge and let it work its magic! Sounds simple & fuss free enough for me!
Here’s the recipe from http://www.thekitchn.com/recipe-overnight-yeasted-waffles-recipes-from-the-kitchn-199052
If you’re from Singapore and you’re dying with conversion from US metrics, don’t worry, I’ve got your back!
- Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water
- Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using).
- Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture
- Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
- Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
6. The next morning, beat the eggs together and add them to the batter along with the baking soda.
7. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.
Make the waffles according to your waffle maker’s instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, mine took about 5 minutes. I’m using a Korean branded Waffle maker called Eüpa- its pretty awesome!
Verdict: The overnight yeasted waffles smelt soooo bad when I removed it from the fridge. It smelt right, but I honestly don’t like that fermented yeasted smell. The smell went away after it got cooked so no biggie. The waffles were delicious! It was crispy and had a slight chew. Honestly, with that extra effort of adding yeast and waiting for it to rise overnight, I would have expected a substantial difference in texture & taste (as compared to those un-yeasted ones). However, both yeasted & non yeasted waffles tasted almost the same, with the latter having just a teeny weeny bit more chew. Both waffles became limp & not crispy quite soon. Anyone who has a fool-proof-forever-crispy-waffle recipe? please share with me *begs*
I was patient and made yeasted waffles today, when was the last time you made yeasted waffles?