Overnight Orange Yeasted Waffles
Crunchy on the outside, fluffy and soft inside, with a light orange flavor. The only drawback is remembering to start them the night before. Serve these up with butter and syrup or apple butter, some eggs and bacon for a perfect breakfast or brunch.
Equipment
- Waffle iron
Ingredients
- 2 cup all purpose flour
- 2 tbsp sugar
- 1 tbsp orange zest
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp ground cardamom
- 1 pkg 2 ¼ tsp active dry yeast
- 1 ½ cup milk
- ½ cup butter
- 3 eggs
Instructions
Day Before Serving:
- In a large bowl, measure all dry ingredients
- In a small pan over low heat, bring milk and butter to 90-100 degrees (butter doesn’t have to melt completely).
- With an electric mixer on low speed, gradually pour milk and butter into the dry ingredients and beat until just mixed. Add eggs, one at a time and increase speed to medium; beat 3 minutes, occasionally scraping bowl with a spatula.
- Cover bowl and refrigerate overnight.
About 20 minutes before serving:
- Preheat waffle iron. Stir down batter. If cooking for a crowd, preheat oven to 200 degrees and place a baking sheet with a wire rack in oven to keep waffles warm as multiple batches are cooked.
- When waffle iron is ready, pour batter into iron, following manufacturer’s instructions (ours takes about ½ cup).
- Serve hot with butter, syrup, fruit preserves, or other desired toppings.
Notes
When reducing the recipe by half, I keep 2 of the 3 eggs, the full amount of zest and cardamom, and cut everything else in half