Overnight Dutch Yeast Waffles

3.5
( 2 reviews )
Review
Cooking Mode
11
Ingredients
1d
Prep Time
5m
Cook Time
1d 5m
Ready In

Recipe: #33234

September 02, 2019

Categories: Waffles

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"These are amazing. I had something similar, Kathy's recipe on world tour. Ina Garner makes one like this. She's my moms favorite chef. I added yogurt to mine. Someone said they needed to add a cup more flour, I didn't, but you may need to. I have found baking soda is a thinner batter than baking powder and old recipes used baking soda because they didn't have baking powder."

Original is 8 servings
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Ingredients

Nutritional

  • Serving Size: 1 (229.5 g)
  • Calories 398.9
  • Total Fat - 23.2 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 376.9 mg
  • Sodium - 533.3 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 8.3 g
  • Protein - 18.7 g
  • Calcium - 148 mg
  • Iron - 2.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg


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Step by Step Method

Step 1

Mix the water yeast and honey.

Step 2

Let proof.

Step 3

Add milk, yogurt, butter, flour, salt and vanilla.

Step 4

Whisk until smooth.

Step 5

Cover with cling wrap.

Step 6

Let sit on counter overnight. (My sister would put in frig overnight cause she wouldn't leave anything out)

Step 7

It will rise a lot, use a big bowl.

Step 8

Next morning, mix in eggs and baking soda that you have mixed together.

Step 9

Have the waffle iron hot and butter or oil it after every use.

Step 10

The dough is spongy and you have to kind of cut and smooth the dough over the waffle iron. Don't go crazy use only about 1/3 of a cup cause it takes them awhile to cook.

Step 11

I think these waffles taste better with a topping like cherry pie filling. I liked them cooked browner but Rudy liked them lighter.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

  • When choosing the milk for this recipe, be sure to check that it is between 90-100 degrees F.
  • When selecting the Greek yogurt, be sure to use plain yogurt for the best results.

Ingredient substitutions

  • Substitute almond milk for whole milk - Almond milk is a dairy-free alternative to whole milk, making this recipe suitable for those with dairy allergies or intolerances. It also adds a subtle nutty flavor that complements the other ingredients.
  • Substitute coconut oil for butter - Coconut oil is a vegan alternative to butter, making this recipe suitable for vegans. It has a naturally sweet flavor that adds an interesting depth of flavor to the waffles.

Variations

Chocolate Chip Waffles Add 1/2 cup of semi-sweet chocolate chips to the dough before spooning into the waffle iron and cook as normal.



Serve with

Blueberry Compote: This sweet and tart compote is the perfect accompaniment to the Overnight Dutch Yeast Waffles. The combination of the sweet waffles and the tart compote will create a delicious balance of flavors that will leave your taste buds wanting more.


Pancetta and Apple Hash: This savory dish is a great accompaniment to the Overnight Dutch Yeast Waffles. The salty pancetta pairs perfectly with the sweet compote, creating an unforgettable combination of flavors. The apples add a crisp texture that complements the soft waffles, making this a delicious and unique breakfast dish.




FAQ

Q: What temperature should the water and milk be?

A: The water should be between 110-120 degrees f and the milk should be between 90-100 degrees f.


2 Reviews

Write Review
JostLori

Ten stars! I love yeasted, fermented waffles, and this version definitely did not disappoint! I made a blackberry/blueberry syrup while the waffles cooked, and added a good spritz of whipped cream to serve. DH was super happy with his lunchtime waffles! I feel like the review from taargus should be addressed, as it in no way reflects on this recipe. I followed the ingredients and instructions to the letter and the results were outstanding. No need to add extra flour or change anything that the AUTHOR wrote. I also felt the personal comments about the recipe author were uncalled for and disrespectful. The only thing on which I agree with the reviewer is that FAQ's invariably give faulty information that in many cases will ruin a recipe. But those FAQ's are not written by nor vetted by the recipe author. The recipe author has no control over those items. Sometimes, as a chef, you have to use your own common sense. If the FAQ's said to cook a steak to 300 degrees for medium rare, would one logically do that? Hardly.

5.0

review by:
(17 Jun 2024)
taargus

*EDIT: The admins on this website seem keen on abusing their power, so allow me to point out a few things. They have removed my criticism of the temperature ranges provided (look on the Wayback Machine if you have an interest: you will see that the recipe originally called for water hot enough to kill your yeast). Said range was provided in the INGREDIENTS, not just the FAQ. Either the author provides the ingredients for the recipe, in which case it's their fault, or your website is editing the ingredients of recipes without the author's knowledge or consent, which means this is just a terrible website. You are also not justified in removing my criticism of your poor website practices just because you fixed the issue. It was an issue when the review was written. It is likely STILL an issue for many other recipes, going off of the fact that it happened at all and the other review on this recipe states that this is a regular issue. They have also removed my comments on the recipe being poorly written, under the conceit that it's rude to the author. If the author writes a recipe so poorly that it looks like it was written by a child, that is an issue with the recipe, which warrants being addressed. And finally, addressing the other review that specifically calls me out: fantastic that your waffles turned out great. My waffles were too watery and required a whole extra cup of flour. Frankly, you seem pretty biased on this matter, so I would advise any casual observers to take your opinions on the matter with a grain (or a whole extra cup) of salt.* * Edited out comments about recipe author. Notes about FAQ removed as this issue has been corrected. Thanks for bringing it to our attention. -Admin* This is not a good recipe. When mixing the batter, it was immediately obvious to me that it was /far/ too liquid, particularly considering that the recipe goes on to say that it's supposed to end up with a dough-like consistency. I had to add an entire extra cup of flour to get the right consistency. There's really no point in having a recipe if I need to troubleshoot the proportions of basic ingredients. The actual cooking process was what you'd expect from waffles, so without any notable comments on that, onto the taste test. I had enough batter for six nicely sized waffles. My niece, eating one slathered in butter and maple syrup, said "good." My grandmother, eating one much the same, also said "good." My nephew, again served the same, said "very good." I took my own waffles with butter, raspberry jam, broken up raspberries, and a sprinkling of icing sugar. I quite enjoyed them. Yeasty flavour is a welcome addition to any waffle, and I am given another excuse to put my homemade Greek yogurt into something, so it's a solid waffle all around. Regardless, I am going to give this recipe 2 stars. Even though /my/ waffles were around 4, maybe 4.5 stars in my eyes, they were only that way because I upped the amount of flour used and purposely snubbed the temperatures given by the author to proof my yeast. If I had followed the recipe as given, I doubt they would have been nearly as good.

2.0

review by:
(8 Jun 2024)
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Fun facts:

FUN FACT 1: Ina Garten, the famous celebrity chef and host of the Food Network show "Barefoot Contessa", has a recipe for Dutch Yeast Waffles that is similar to this one!

FUN FACT 2: Dutch Yeast Waffles have been around since the 18th century. They are a traditional Dutch breakfast food and are popular all over Europe!