Ingredients

1 ¾ cups whole milk, or low-fat milk, or skim milk8 tablespoons unsalted butter, cut into 8 pieces2 cups unbleached all-purpose flour (10 ounces/283 grams)1 tablespoon granulated sugar 1 teaspoon table salt 1 ½ teaspoons instant yeast 2 large eggs 1 teaspoon vanilla extract

Before You Begin

The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

Instructions

Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).