These are awesome! I've made these many times and they are always a hit. I've made the batter 2 days in advance with no noticable difference. I also freeze extras and reheat them in the toaster! I took some of the other reviewers advice and this is how I altered it. Ingredients •1 (.25 ounce) package active dry yeast •1 tsp sugar •1/4 cup warm milk (105-115 degrees F/45 degrees C) (about 10-15 sec in microwave) •3 egg yolks •2 3/4 cups warm milk (105-115 degrees F/45 degrees C) •3/4 cup butter, melted and cooled to lukewarm(cooler than 115 degrees) •1/2 cup white sugar •1 1/2 teaspoons salt •2 teaspoons vanilla extract •4 cups all-purpose flour (or 2c wheat 2c white) •3 egg whites Directions 1.In a small bowl, dissolve yeast and 1 tsp sugar in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. 2. In a large bowl, whisk together the egg yolks, ¼ c of warm milk, and melted butter. Add the milk/yeast/sugar mixture, salt, sugar, and vanilla; stir. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. In a separate bowl beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or in fridge overnight, up to two days in advance). Step 3 didn't change.
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These are awesome! I've made these many times and they are always a hit. I've made the batter...