Overnight Raised Waffles

Overnight Raised Waffles puts milk, salted butter and eggs at the center of a make-ahead recipe and finishes in about 735 minutes, enough for 12 Waffles (Makes 8-12).

• Yield 12 Waffles (Makes 8-12)
• Ready in 735 minutes
• Prep 730 minutes
• Cook 5 minutes

Ingredients

• 3 1/2 cups milk
• 6 tablespoons salted butter (cut into pieces)
• 4 large eggs
• 2 teaspoons vanilla
• 4 cups all-purpose or white whole wheat flour or a combination
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast

Instructions

1. Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.
2. In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.
3. In a large bowl, whisk together the flour, sugar, salt and yeast.
4. Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.
5. Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
6. When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Let the loaf cool before you slice it, or the crumb will tear.