Cinnamon Bun Waffles

Waffles with the addition of yeast and an overnight rise, have a complex flavor that works with any toppings - fruit, compote, whipped cream or just maple syrup. These are so good, even after being frozen.

Ingredients

1- 1 1/2 teaspoons Cinnamon

1/2 cup (1 stick) unsalted butter

2 1/4 cup whole milk, scalded

1 (1/4 oz) package dry active yeast

1 tablespoon brown sugar

1 teaspoon salt

2 3/4 cup all-purpose flour

2 eggs, lightly beaten

1/4 teaspoon baking soda

2 tablespoons canola oil

Optional frosting: 1 cup confectioner's sugar and 1-2 teaspoons milk

Recipe Info

Difficulty Level:

Easy

Prep Time:

20 minutes

Cook Time:

10 minutes

Resting Time:

8 hours

Total Time:

8 hours, 30 minutes

Serving size:

8 to 10

Directions

1. In a small pot over medium heat, add the butter melt over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.

2. Meanwhile, in a very large bowl combine 1/2 cup warm water (80ºF), yeast and the brown sugar. Let stand until foamy, about 5 minutes.

3. Whisk in the scaled milk, brown butter, flour, and salt to the yeast mixture. Cover with plastic wrap and let stand 8 hours or overnight on the the counter at room temperature.

4. To make waffles, preheat the waffle iron. Brush with canola oil.

5. Whisk in the eggs, baking soda and cinnamon. Add about 1/2 cup waffle mixture per waffle, cook until golden and crisp. Oil waffle iron between batches as needed.

6. Serve immediately.

7. Optional: In a small bowl, whisk together the powdered sugar, milk and 1/4 teaspoon of Cinnamon. Drizzle over each waffle warm waffle.

See Victoria's suggestions for gluten-free substitutions for this recipe here.