Overnight Yeast Risen Waffles

Overnight Yeast Risen Waffles

These are simply some of the BEST waffles. Crispy on the outside, tender on the inside with a wonderful yeasty tang to them. Perfect for a weekend brunch. You make these the night before and then in the morning jut add the eggs and baking soda! I served with a homemade strawberry compote. This is adapted from the New York times. I forgot to take a lot of photos but trust me. You want to make these!

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INGREDIENTS

2 ¼  cups milk
1  stick (1/2 cup) unsalted butter, cut into cubes
1 tablespoon sugar
1 teaspoon salt
1  package active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour
2  large eggs (beaten)
¼  teaspoon baking soda

PREPARATION

In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.

In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.

Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.

Heat waffle iron. Whisk eggs and baking soda into waffle batter. I sort of folded mine in. Spray the waffle iron with cooking spray.  Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter or spray the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

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Raspberry Cream Cheese Danish Braid

Raspberry Cream Cheese Danish Braid

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It has been a while since I posted. Life gets in the way and often I forget to take pictures until about halfway through the recipe. I served this to my mother for a Mother’s Day brunch. I halved the recipe to make just one braid. This would also be perfect for tea time.
I found this recipe on “Chef in Training” blog. I did not use as much icing as I do not care for super sweet danish.
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Ingredients

RASPBERRY SAUCE
  • ¾ cup raspberries
  • 2 tablespoons water
  • 1½ Tablespoons cornstarch
  • ½ cup sugar
CREAM CHEESE FILLING
  • 1 (8 oz.) package cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon Almond Extract
PASTRY
  • 1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
  • 1¼ cup powdered sugar
  • ¼ Heavy Cream
  • 1 teaspoon Almond Extract
  • pinch of salt

Instructions

RASPBERRY SAUCE
  1. In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
  1. In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
  1. Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
  2. Roll dough to make the square even. You aren’t rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
  3. With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the ‘trifold’ untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
  4. Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
  5. Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
  6. Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
  7. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
  8. Cool for 10 minutes.
WHILE COOLING, PREPARE FROSTING.
  1. Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.