Yeast helps give these waffles their signature crispy texture.
Ingredients
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3 ½ cups plus 2 tablespoons all-purpose flour
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10 teaspoons active dry yeast
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¾ cup plus 2 tablespoons whole milk, room temperature
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1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, softened
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5 large eggs, room temperature
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2 teaspoons pure vanilla extract
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¼ cup plus 2 tablespoons granulated sugar
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¾ teaspoon salt
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1 cup amber sugar or coarsely chopped light-brown sugar cubes
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Confectioners' sugar, for dusting
Directions
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Put 1 cup plus 2 tablespoons flour, 5 teaspoons yeast, and 1/3 cup water into the bowl of an electric mixer fitted with the paddle attachment. Mix to combine. Transfer to a large bowl. Cover loosely with plastic wrap, and let rest 12 hours.
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Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes.
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Put remaining 2 1/2 cups flour, the butter, eggs, vanilla, and flour-yeast mixture into the clean bowl of electric mixer fitted with the dough hook. Add milk-yeast mixture; mix on medium speed 1 minute. Add granulated sugar and salt. Raise speed to high; mix until batter pulls away from sides, about 10 minutes.
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Add amber sugar, and mix 30 seconds. Cover loosely with plastic wrap, and let stand in a warm place until doubled in bulk, about 30 minutes.
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Heat a waffle iron until hot. Drop 2 tablespoons batter onto each mold. Cook until golden, about 3 minutes. Let cool completely on a wire rack. Dust with confectioners' sugar.
Cook's Notes
Waffles can be stored in an airtight container up to 1 week.