Good night waffles
Most of the mixing for these waffles is done the night before. In the morning, just mix
in the eggs, vanilla and a pinch of baking soda while the waffle maker is heating.
Leftover batter may be covered and kept in the refrigerator for up to three days. Heat
your wafflemaker in the morning, stir the batter and have a freshly baked waffle for
breakfast.
Makes 6 waffles:
118
ml lukewarm water
1
tablespoon granulated sugar
2
1/4
teaspoons active dry yeast (1 yeast packet)
472
ml whole milk, warmed
1/2
cup (approximately. 115 gram) unsalted butter, melted and cooled
1
teaspoon salt
2
cups (approximately. 240 gram) all-purpose flour
2
large eggs, lightly beaten
2
teaspoons vanilla extract
1/4
teaspoon baking soda
The night before, or at least 8 hours before baking, combine the warm water,
granulated sugar and yeast. Let stand 10 minutes, until foamy.
Operate according to the instructions ´Operating`. Assemble the whisk. Add
warm milk,
melted butter and salt to yeast mixture
, lower motorhead, attach splash guard and mix
on slow speed until just combined.
Turn off the appliance, remove splash guard, rise the motorhead disassemble whisk and
assemble beater. Lower motorhead, attach splash guard and turn the appliance on with
slow speed. Add flour sideways
until smooth.
Turn off the appliance, remove splash guard, rise the motorhead,
wrap bowl tightly with
plastic wrap and let stand overnight (or for 8 hours) on the countertop – do not
refrigerate.
When ready to bake, preheat your wafflemaker according to the instructions of your
wafflemaker. While the waffle maker is heating, stir the eggs, vanilla and baking
soda into the batter. Bake upon the instructions. Serve with sliced fresh fruit, jam,
powdered sugar, a warm fruit syrup, or whipped cream.
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