My Mother’S Waffles

• 1 ounces fresh cake yeast or 2 packages active dry yeast
• 3 cups milk, warmed to 100 F
• 3 large egg yolks
• 12 tablespoons (1.5 sticks) unsalted butter, melted and cooled to lukewarm
• 1/2 cup sugar and 1 teaspoon vanilla extract (combined)
• Pinch of salt
• 4 cups all-purpose flour
• 3 large egg whites, beaten to soft peaks
• For Serving:
• Confectioner's sugar
• Unsalted butter at room temperature
• Whipped cream
• Sliced fresh fruit

1. 1.tn a small bowl, dissolve the yeast in 1/2 cup of the lukewarm milk
2. 2.tn a large, deep mixing bowl (the dough will double or triple in volume), whisk the egg yolks with 1/2 cup of the remaining milk and the melted butter and margarine. Add the yeast mixture, sugar, and salt.
3. 3.tradually add the flour to the batter by sifting it in. Alternate additions of flour with the remaining 4 1/2 cups milk. Stir with a wooden spoon after each addition.
4. 4.told in the beaten egg whites.
5. 5.tover with a clean towel and put in a warm place. Let rise for 1 hour. The batter should double or even triple in volume.
6. 6.take the waffles in a hot waffle iron.

cake yeast, milk, egg yolks, unsalted butter, sugar, salt, allpurpose, egg whites, s sugar, butter, cream, fresh fruit

Taken from www.epicurious.com/recipes/member/views/my-mother-s-waffles-50075757 (may not work)