Overnight Brown-Butter Yeast-Raised Waffles

🥘 Ingredients

• butter 6 Tbsp
• granulated sugar 4 tsp
• salt 1 tsp
• cold milk 10 oz
• egg 1 large
• all-purpose flour 7 ½ oz
• instant yeast 1 ¼ tsp
• baking soda ¼ tsp

1. 1

   Melt butter in a 3 quart stainless steel saucier or saucepan , stirring and scraping with a heat-resistant spatula as it bubbles, and cook until golden brown. Remove from heat and immediately stir in granulated sugar , salt , and cold milk , followed by egg . Sift in all-purpose flour and stir until smooth. Add instant yeast and baking soda last, stirring to combine. Cover and refrigerate overnight, between 12 and 18 hours . The batter should be gooey and spongy at this point.
2. 2

   Set waffle iron to medium and preheat until the indicator is ready; if using cast iron, brush lightly with safflower, vegetable, or canola oil. For an 8-inch square machine, scrape in half of the batter per batch. For a 7 inch Belgian machine, scrape in about one-third. Close lid and griddle until golden brown but still steaming, 5 to 7 minutes depending on the depth and heat of your machine. (Cooked waffles can be held on a rack in a 200°F (90°C) oven while remaining batches are cooked.) Serve immediately with maple syrup, lemon chantilly, and/or strawberries.