Yeast-Raised Waffles

• 1 cup milk, warmed
• 1 packet dry yeast
• 3 large eggs
• 1/2 cup sugar
• 3/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 23 cups all-purpose flour
• 23 cup creme fraiche or heavy cream
• 1 stick unsalted butter, melted
• 1 tablespoon kirsch (optional)
• Powdered sugar

1. Blend milk and yeast.
2. Let sit 3 minutes.
3. Beat eggs with sugar, salt and vanilla.
4. Put flour in large bowl; make well in center.
5. Pour milk mixture in center; add egg mixture and creme fraiche.
6. Whisk liquid ingredients together; gradually incorporate flour.
7. Add butter; whisk until batter is smooth.
8. Stir in kirsch.
9. Cover bowl.
10. Let batter rise at room temperature 90 minutes.
11. Heat waffle iron.
12. Spread batter across grids.
13. Bake 2 minutes, turn and bake until golden.
14. Cool to room temperature.
15. Dust waffles with sugar.
16. Run under broiler till sugar caramelizes.
17. Serve, cooled.

milk, yeast, eggs, sugar, salt, vanilla, flour, creme fraiche, unsalted butter, powdered sugar

Taken from cooking.nytimes.com/recipes/11408 (may not work)