Prepare to revolutionize your breakfast game with these mind-blowing Brown Butter Yeast Waffles that will make your taste buds dance with joy! Imagine a waffle so incredibly light, crispy, and rich with a deep, nutty brown butter flavor that it'll make every other waffle you've ever eaten pale in comparison. This isn't just a recipe; it's a culinary experience that transforms an ordinary morning into an extraordinary gastronomic adventure. With a secret yeast-rising technique and the magical touch of browned butter, these waffles are about to become your new weekend obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 3/4 cups milk
- 1/2 cup unsalted butter, browned
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Start by browning the butter. In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue to cook the butter, stirring frequently, until it foams and turns a golden brown color, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and set aside to cool slightly.
- In a small bowl, warm the 1 3/4 cups of milk until it's lukewarm (about 110°F or 43°C). Sprinkle the packet of active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy. This activates the yeast.
- In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/4 cup of brown sugar, and 1/2 teaspoon of salt until well combined.
- In another bowl, beat the 2 large eggs and add the 1 teaspoon of vanilla extract. Once the yeast mixture is ready, add the browned butter (make sure it's not too hot), egg mixture, and the frothy yeast mixture to the dry ingredients.
- Mix everything together until just combined. The batter will be slightly lumpy, which is okay. Do not overmix as this can lead to tough waffles.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rise in a warm place for about 15 minutes. This allows the yeast to work and the batter to puff up slightly.
- While the batter is rising, preheat your waffle iron according to the manufacturer's instructions.
- Once the batter has risen, give it a gentle stir. If it seems too thick, you can add a splash of milk to loosen it up slightly.
- Lightly grease the preheated waffle iron with cooking spray or brush it with a little melted butter. Pour an appropriate amount of batter onto the center of the waffle iron (usually about 1/2 to 3/4 cup, depending on the size of your waffle iron).
- Close the waffle iron and cook according to the manufacturer's instructions, typically for about 4-5 minutes, until the waffles are golden brown and crisp.
- Carefully remove the waffles and repeat the process with the remaining batter, greasing the waffle iron as needed.
- Serve the brown butter yeast waffles warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Tips
- Brown Butter Like a Pro: When browning butter, watch it carefully and swirl the pan. The moment it turns golden brown and smells nutty, remove it from heat to prevent burning.
- Yeast Activation Matters: Ensure your milk is precisely lukewarm (around 110°F) to activate the yeast correctly. Too hot, and you'll kill the yeast; too cold, and it won't activate.
- Rest is Best: Don't skip the 15-minute rising time. This allows the yeast to work its magic, creating lighter, more tender waffles.
- Waffle Iron Wisdom: Always preheat your waffle iron and lightly grease it between batches to prevent sticking and ensure a perfect crisp exterior.
- Batter Consistency: If the batter seems too thick, add a splash of milk. The goal is a smooth, slightly pourable consistency.
- Serve Immediately: Waffles are best enjoyed fresh and hot. Keep finished waffles in a warm oven (200°F) while cooking the remaining batches to maintain crispness.
Nutrition Facts
Calories: 552kcal
Carbohydrates: 70g
Protein: 13g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 156mg
