Overnight waffles

 

• 3 ½ cups milk
• 6 tablespoons (85 g) salted butter, cut into pieces
• 4 large eggs
• 1 tablespoon vanilla
• 4 cups (568 g) all-purpose or white whole wheat flour or a combination
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast

• In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.
• In a large bowl, whisk together the flour, sugar, salt and yeast.
• Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.
• Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
• When ready to make waffles, stir the batter down gently. Heat a waffle iron, brush with butter, cook until golden. 
  
  
  Makes: one million waffles, approximately.