Ingredients
1⅓cupsmilk,heated to 110 degrees F
1½tspactive dry yeast
⅓cupgranulated sugar,divided
2tbspVegetable Oil
2tbspbutter,melted
1½tspground cinnamon
pinchground nutmeg
½tspsalt
2large eggs
1tspvanilla extract
2cupsall-purpose flour
1Cream Cheese Glaze
6ozcream cheese,softened
6tbspbutter,softened
2cupspowdered sugar
½cupmilk
½tspvanilla extract
Preparation
In a mixing bowl, whisk together warm milk, yeast, and ½ teaspoon of the sugar. Let the mixture rest for 5 minutes.
In another large mixing bowl, combine remaining sugar, vegetable oil, melted butter, cinnamon, nutmeg, salt, eggs, and vanilla. Whisk the mixture together until well combined.
Add rested yeast mixture to butter and oil mixture and mix until well combined. Whisk in 1 cup flour and mix until well blended, then add remaining 1 cup flour and mix until well blended.
Scrape down the sides of the bowl and cover the bowl tightly with plastic wrap and allow the mixture to rest in the refrigerator for 12 hours or up to 24 hours.
After the batter has rested, preheat the oven to 180 degrees F and set a wire cooling rack over a rimmed cookie sheet in the center of the oven.
Preheat electric waffle iron. Remove batter from refrigerator and whisk well, then prepare waffles according to waffle iron manufacturer directions.
Transfer cooked waffles to oven and bake for about 10 minutes for a crispier exterior and to keep warm while preparing remaining waffles, or enjoy warm right out of waffle iron.
Serve waffles drizzled with Cream Cheese Glaze or butter and maple syrup if preferred.
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy for about 2 minutes.
Add in the remaining ingredients and mix for about 1 minute until well combined, adding up to 2 tablespoons additional milk to thin if desired.
Store in an airtight container in the refrigerator and stir before serving.
