Gofres
User Reviews
5
Gofres
Description
The Gofres waffle recipe features a rich batter made from all-purpose flour, sugar, salt, baking powder, instant yeast, whole milk, melted butter, eggs, and vanilla extract. The yeast is proofed in warm milk with sugar before mixing with the other ingredients, allowing the batter to develop slight fermentation and rise, which contributes to a tender texture.
The batter rests briefly before cooking, and waffles are made in a preheated waffle iron until golden, crisp, and firm. This method yields waffles that balance a crisp exterior with a soft, airy inside, carrying sweet and vanilla notes without being overpowering.
Gofres are suited to breakfast or brunch, served with syrup, fruit, or spreads. Their yeast content distinguishes them from simple chemical-leavened waffles.
The recipe includes detailed storage advice: leftovers keep refrigerated up to three days and reheat well in a toaster or oven to restore crispness. Waffles can also be frozen individually and reheated directly from frozen, and the batter can be refrigerated up to 12 hours before use, allowing for practical make-ahead preparation.
Ingredients
- 284 g all-purpose flour 10 ounces
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 2¼ teaspoons instant yeast
- 1¾ cups milk whole
- 8 tablespoons butter melted, unsalted
- 2 large egg
- 1 tablespoon vanilla extract
Instructions
- Adjust the oven rack to the middle position and heat the oven to 200°F. Set a wire rack in a rimmed baking sheet and place the sheet in the oven.
- Microwave the milk in a bowl until it reaches 110°F, about 1 to 2 minutes, stirring halfway through. Whisk in the sugar and yeast until the yeast dissolves; let sit until bubbly, about 5 minutes.
- In a large bowl, whisk together the flour, salt, and baking powder. Add the melted butter, eggs, vanilla, and milk mixture to the dry ingredients and whisk until mostly smooth. Let the batter sit for 10 minutes. Meanwhile, heat the waffle iron according to the manufacturer's instructions.
- Whisk the batter gently to deflate. Lightly coat the cooking surface of the waffle iron with vegetable oil spray. Cook waffles according to the manufacturer's instructions until crisp, firm, and golden, about 3 to 6 minutes.
- Use approximately ¾ cup of batter for a 7-inch round Belgian waffle iron (adjust batter amount slightly as needed to spread batter to within ¼ inch of the edge of the iron), whisking the batter between batches. Serve waffles immediately or transfer to the prepared rack in the oven until ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or 350°F oven until crisp.
- The batter can be made ahead and refrigerated for up to 12 hours; stir gently before cooking.
- Freeze cooked waffles individually on a tray, then transfer to a freezer bag for up to 3 months; reheat from frozen directly.
User Reviews
Overall Rating
5
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