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The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini! LEGGI TUTTO
Using a combination of all-purpose and whole wheat flours gives the bread a tender crumb and a subtle toasty, nutty flavor. With a sweetness that doesn’t overwhelm, this versatile bread is a great base for all kinds of sandwiches, whether a grilled cheese, turkey and Swiss, or classic peanut butter and jelly. LEGGI TUTTO
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.In a medium saucepan, heat mashed potato, ½ cup (120 grams) milk, butter, and ¼ cup (60 grams) potato water or water over medium heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm potato mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Line a rimmed baking sheet with parchment.Turn out dough onto a lightly floured surface. Divide into 6 portions (about 138 grams each). Shape each portion into a round. Place rounds, seam side down, at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Preheat oven to 350°F (180°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with egg wash. Using a sharp paring knife or lame, score an “X” shape into top.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days. Tightly wrap in plastic wrap, and freeze for up to 3 months. LEGGI TUTTO
Sliders get their name from United States Navy sailors who would say that their small size lets them “slide down” easily. Sour cream adds fat and moisture to the dough and helps create short gluten strands, which means a tender, rich bread. Try them topped with pulled pork. LEGGI TUTTO
For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO
This is my favorite, fool-proof waffle recipe! Master the art of making perfect waffles that are soft and fluffy on the inside and browned and crispy outside. For the tastiest waffles, prepare the batter the night before!
Table of Contents
Why You’ll Love This Waffles Recipe
Is there anything better than waking up to a fresh batch of waffles slathered with butter and syrup? This is my best waffle recipe, and it always produces thick and fluffy waffles that are perfectly golden and crispy on the outside, with warm, soft middles. Here’s why you’ll love it:
Easy ingredients. These homemade waffles share many of the same ingredients found in pancakes. With a few tweaks, this recipe makes thick, soft, fluffy waffles that get browned and crispy on the outside.
Fool-proof. With the right ratio of ingredients, these waffles cook up perfectly every time with zero effort.
Make-ahead friendly. Whip up a batch of waffle batter the night before you plan on cooking it. It’s actually better if you do!
Every occasion. This recipe is perfect for weekends, holidays, or any given day of the week. Who can say no to freshly cooked waffles? Not THIS household.
Ingredients You’ll Need
Pantry ingredients are the name of the game, here. Check out some quick notes below, and scroll down to the recipe card for a printable ingredients list.
Flour – You can make this recipe with all-purpose flour. I’ll sometimes swap half of the all-purpose for equal parts whole wheat flour for added texture.
Salt and Baking Powder – For flavor and leavening. Make sure that you’re using baking powder and not baking soda, as they aren’t the same. You can make a homemade baking powder substitute if needed.
Eggs – Separate the egg whites from the yolks before you start.
Vanilla – I recommend real vanilla extract over imitation vanilla.
Sugar – I prefer the flavor of brown sugar. Granulated white sugar works just as nicely.
Oil – Choose a good quality, neutral-flavored vegetable oil, like canola oil. Alternatively, you can replace the oil with melted and cooled butter if you prefer.
Milk – Whole milk or 2% milk, warmed in the microwave beforehand. Avoid low-fat or skim milk as the insides of the waffles turn out drier.
How to Make Waffles Like a Pro
Get your waffle iron nice and hot, and let’s get started on this quick step-by-step tutorial for the best waffles EVER! Remember to scroll to the recipe card for printable recipe directions.
Whisk together the dry ingredients.
Mix the wet ingredients.
Mix the dry ingredients. While the waffle iron preheats, whisk together flour, salt, and baking powder in a bowl.
Combine the wet ingredients. In another bowl, whisk up the egg yolks (leave the whites for now), vanilla, sugar, and oil.
Combine the wet and dry ingredients.
Fold in the egg whites.
Add the dry ingredients to the wet. Alternating with warm milk, incorporate the dry ingredients into the wet batter. Stir everything together until smooth.
Add the egg whites. Remember those whites? Now, you’ll give them a good whip in your stand mixer (or with a whisk if you have the willpower), until stiff peaks form. Fold the whipped egg whites into the batter.
Fill the waffle iron.
Done!
Fill the waffle iron. Scoop the finished batter into your hot waffle iron and let it cook until the waffles are golden brown. You may need to repeat with a second batch depending on the size of your waffle maker.
Serve! Once your waffles are done, serve them right away topped with maple syrup and more easy toppings. See below for ideas.
What Is a Waffle Iron?
Yes, you’ll need a waffle iron (also called a waffle maker) to make waffles. A waffle maker cooks the batter between two hot plates with grids that create a waffle’s signature indented shape.
How Long Does It Take to Cook Waffles in a Waffle Maker?
Once your waffle iron is hot, brush the plates with a little oil and then ladle in just enough batter to cover the surface of the grid. Cook the waffles according to the manufacturer’s instructions, usually 5-6 minutes per side, until golden brown. Cooking times will vary depending on your waffle maker, so be sure to refer to the instructions for your particular model.
Tips for Perfect Waffles
You’re well on your way to a plateful of decadent homemade waffles! Here are some additional pro tips and tricks for perfect waffles, every time:
Check the dates on your ingredients. If the baking powder you’re using has been sitting in your pantry for a while, check to ensure it isn’t past its expiration date. Fresh baking powder is best for the softest, fluffiest waffles.
Whip the egg whites. Whipping the egg whites separately is key to a lighter, fluffier texture.
Make the batter ahead of time. For extra-soft, extra-flavorful waffles, make the batter at least 2 hours ahead, or the night before. Not only do you wake up to batter that’s ready to go (bonus!), but resting lets the flour soften and swell as it absorbs the liquid.
Preheat the waffle iron. The saying “strike while the iron is hot” definitely applies to waffles and pancake recipes! If the iron isn’t hot enough, your waffles will turn out pale and squishy. I recommend preheating your waffle maker for at least 10 minutes and giving it a couple of minutes to heat up again between batches.
How to tell when waffles are done: If your waffle maker doesn’t come with a doneness alert, watch the steam coming out of the iron as the batter cooks. The waffles should be done once the steam stops (usually after 5-6 minutes). If the lid still sticks when you go to lift it, leave the waffles in for an extra 30 seconds.
Adapt the amount of batter. I usually add ¾ cup of batter to my waffle maker. This amount can vary depending on the size of your machine. If you’re unsure, start with ½ cup and go from there.
Keep the waffles warm. To keep the finished waffles warm while you cook the remaining batter, place the cooked waffles into your oven on the lowest setting. They can rest directly on the oven rack. This also helps crisp up the outsides even more!
Waffle Variations
Like pancakes, waffles are one of those breakfast icons that you can make your own with add-ins and flavors. Try these ideas:
Substitute the vegetable oil. I regularly sub in coconut oil for the canola oil in this recipe. Make sure that you measure the coconut oil in its liquid state, not solid.
Use whole wheat flour. I’ll often replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. The result is a nice-textured waffle with a hint of nutty flavor, which I love.
Add-ins. Customize this basic waffle recipe with your favorite add-ins, like blueberries, strawberries, or chocolate chips.
Buttermilk waffles. Replace the whole milk in this recipe with equal parts buttermilk. Or, try my buttermilk waffle recipe.
Churro waffles. I have a recipe for churro waffles that’s game-changing! If you’ve never had yeasted waffles coated in crunchy cinnamon sugar before before, you’re in for a treat.
Waffle Toppings
These waffles are so flavorful and crispy that they hardly need anything more than a pat of butter and a generous drizzle of maple syrup or honey. When it comes to more toppings, here are more ideas to try:
Fruit – Fresh berries (blueberries, raspberries, and strawberries), diced apples, or fruit sauce, like this homemade strawberry syrup.
Preserves – Choose your favorite fruit jam, compote, or preserve. I love my waffles topped with fresh homemade lemon curd!
Whipped cream – Make your own whipped cream or use your preferred whipped topping from the store. Other options are creme fraiche, mascarpone, or vanilla yogurt.
Nutella – The original chocolate hazelnut spread, or this easy whipped Nutella frosting is also delish.
Sugar – Try a dusting of powdered sugar, or cinnamon sugar.
Nuts – Chopped walnuts, toasted pecans, or try sprinkling over candied pecans.
Sauces – Add a drizzle of hot fudge sauce or easy microwave caramel sauce.
Ice Cream – Make your waffles a la mode with a scoop of your favorite ice cream. Waffles for dessert? Hello!
Chicken – If you’re from the south, you already know that fried chicken and waffles is a classic combo. Top these with crispy air fryer chicken and douse the whole thing with syrup and gravy (or chicken dipping sauce) for a sweet-savory meal-in-one.
How to Store and Reheat Leftovers
Refrigerate. Store leftover waffles in an airtight container in the fridge for up to 2-3 days.
Reheat. Reheat waffles on a griddle or in a skillet, or you can use the toaster oven (or regular oven). The microwave is another option, however, the outside won’t get crispy.
Freeze. Skip the box of Eggos and make homemade freezer waffles! Store the cooked and cooled waffles in a freezer-safe bag or container and freeze them for up to 2-3 months. You can pop them in the toaster oven to reheat from frozen, or warm them in a skillet until hot throughout.
More Easy Breakfast Recipes
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Waffles
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Author: Shelly
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–5 waffles 1x
Category: Breakfast
Method: Waffle Iron
Cuisine: American
Pin
Description
Master the art of making perfect waffles! These homemade waffles are soft and fluffy inside and browned and crispy outside.
Ingredients
Scale
1x2x3x
2 cups all-purpose flour
1/2 teaspoon kosher salt
4 teaspoons baking powder
2 eggs, whites and yolks separated
1 teaspoon vanilla
1 tablespoon brown sugar
1/2 cup canola oil
1 3/4 cup warm milk
Instructions
Heat your waffle iron and spray lightly with non-stick spray.
In a large bowl whisk together the flour, salt, and baking powder. Set this aside.
In another large bowl whisk together the egg yolks, vanilla, brown sugar, and oil.
In alternating additions add the dry ingredients and the warm milk into the bowl with the egg yolk mixture, beginning and ending with the dry ingredients. Mix until smooth.
In the bowl of your stand mixer fitted with the whisk attachment, beat the reserved egg whites until stiff peaks form.
Fold the egg whites into the waffle batter until just combined.
Scoop ¾ cup of the batter into the hot waffle iron and cook until it’s golden brown.
Serve immediately with syrup.
Notes
Coconut oil can be substituted for the canola oil in this recipe. Make sure to measure the coconut oil in its liquid state, not solid.
For a more textured waffle, replace 1 cup of all-purpose flour with 1 cup of whole wheat flour.
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Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.
The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.
Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana. LEGGI TUTTO
Step into a coconut haven with our plethora of recipes all centered around this irresistible ingredient. Whether sprinkled onto a bun or stirred into a crust, the deliciousness of coconut can’t be denied.
Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.
Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.
The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes. If you’d like to keep the doughnut plain and get your coconut flavor through just the glaze, you can use all whole milk and vanilla extract in the dough.
This pie isn’t French at all. In fact, it originated in United States port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, which is likely how it got its name.
Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.
Blending one traditional Southern classic, the cloud-like coconut cake, with blushing stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes brings a dash of color to the typically snowy-white appearance. LEGGI TUTTO
