This recipe is slightly adapted from The Fork Bite. The link is below:
The main differences are that I use cake flour instead of pastry flour because I wanted something a little lighter, and I allow the yeast to bloom in the milk mixture before adding to the dry ingredients.
Dry Ingredients:
2½ cups Cake flour
⅓ cup Diastatic malt powder - this makes the waffles more crispy (I got mine from Amazon)
2 ¼ teaspoon Active dry yeast
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Baking soda
Wet Ingredients:
2½ cups Milk (whole fat, warm)
115 g Butter (or 1 butter stick)
100 g Egg (about 2 whole)
Get Ingredients
Step 1 - Make Milk/Yeast Mixture
Melt the butter over low heat. Once melted add the milk, turn up to medium heat and bring the mixture up to about 104 °F / 40 °C, which is the perfect temperature for waking up the yeast in the next step. Be careful not to overheat—keep it under 113 °F / 45 °C. Place the mixture in a bowl and if it does get too warm you can allow it cool. I find stirring for a minute or two helps it cool down faster.
Step 2 - Mix All the Dry Ingredients:
Sift the dry ingredients.
Step 3 - Combine all ingredients
Combine dry and wet ingredients (including eggs). Cover the bowl and let sit for thirty minutes to two hours depending on how strong of a yeast flavor you like. I did the full two hours.
Step 4 - MAKE WAFFLES!
Pour the mixture into a preheated nonstick waffle iron. Use waffle iron according to the manufacturers directions. The first waffle, at least for me, is always the test waffle; it never seems to be perfect the first go around, but this will also give you an idea if you need to turn the darkness setting higher or lower.
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