Overnight cinnamon sugar waffles

I love a Sundays. I especially love Sundays when they start with delicious sugar crusted waffles. I prefer waffles to have yeast in them. They result in an ultra fluffy interior with a crisp golden crust.

This recipe is started the night before and left to do all the magic while you sleep. Meaning Sunday morning you can roll out of bed, pour yourself a coffee and start waffling.

1 cup milk
50g butter, chopped
¼ cup warm water
1 ½ teaspoons dried yeast
1 tablespoon brown sugar
1 ½ cups plain flour
1 egg
¼ teaspoon baking soda
melted butter, to brush
½ cup caster sugar
2 teaspoons ground cinnamon
maple syrup, to serve

The night before, place the milk and butter in a small saucepan over medium heat and cook, stirring until the butter has melted. Set aside. Place the water, yeast and sugar in a large bowl and whisk to combine. Set aside for 5 minutes or until foamy. Add the flour, egg and milk mixture and mix to combine. Cover with plastic wrap and refrigerate overnight+. Remove the waffle batter the next morning, add the baking soda and whisk to combine. Preheat your waffle iron on medium. Lightly brush with butter and pour in ¼ cup of batter. Cook for 6 minutes or until golden and cooked through. Meanwhile place the sugar and cinnamon on a large tray. When hot press the waffle into the sugar and set aside. Repeat with remaining batter to make 10 waffles. Serve drizzled with maple syrup. Makes 10. 

*If you don’t have overnight for your waffle batter to rise, set it aside at room temperature for 2-3 hours or until doubled in size.


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