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Overnight Crisp Yeast Waffles Recipe

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I had a baby shower brunch for my niece many years ago and these waffles were a hit. I ran into a friend recently and she said she still remembers my waffles. —Joan Hallford, Fort Worth, Texas
TOTAL TIME: Prep: 10 min. + chilling Bake: 5 min./batch
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 5 min./batch
MAKES: 10 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups 2% warm milk, (110° to 115°)
  • 1/3 cup butter, melted
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 Eggland's Best Eggs, lightly beaten
  • 1-1/2 teaspoons baking soda
  • Fresh strawberries and sweetened whipped cream, optional

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add milk and butter; mix well. Combine flour and salt; stir into milk mixture. Cover loosely and refrigerate overnight.
  2. Add eggs and baking soda; mix well. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve warm with strawberries and whipped cream if desired. Yield: 20 waffles.
Originally published as Overnight Crisp Yeast Waffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p188

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