Colette Rossant’s Christmas Waffles:
- 1 envelope dry yeast
- 3 cups warm milk
- 3 large eggs
- 1 1/2 sticks sweet butter melted
- 1/2 cup of sugar
- pinch of salt
- 2 teaspoons vanilla extract
- 4 cups sifted flour
In a small bowl dissolve the yeast in 1/4 cup warm milk. Separate the eggs, place the white in a large bowl and set aside. In a large bowl beat the egg yolks with the warm milk mixture. Add the melted butter and mix well. Then add the sugar, a pinch of salt and the vanilla. Mix well. Slowly add 2 cups of flour, mix well then add 1 1/4 cups flour. Again mix well. Add the remaining flour, mix well then add the remaining milk. Mix well.
Beat the egg whites until soft peaks form. Fold the egg whites into the egg batter. Cover the bowl with plastic wrap and set in a warm place until the batter doubles in volume. This step will take 1 hour but it is worth the wait as the waffles will be light and crisp.
Preheat you waffle iron. Follow the steps recommended by the manufacture.
Serve the waffle with whipped cream or Maple syrup. (I also like to add some pomegranate seeds for a more festive look.)
Makes 4 to 6 waffles
(Image of waffle by Embem3 on Flickr)