INGREDIENTS

INSTRUCTIONS

In a small bowl, dissolve the yeast in 1 cup of the lukewarm milk. In
large deep mixing bowl (the dough will double or triple in volume),
whisk the egg yolks with 1/2 cup of the remaining milk and the melted
butter and margarine. Add the yeast mixture, sugar and salt.  Gradually
add the flour to the batter by sifting it in. Alternate  additions of
flour with the remaining 4 1/2 cups milk. Stir with a  wooden spoon
after each addition. Fold in the beaten egg whites.  Cover with a clean
towel and put in a warm place. Let rise for 1  hour. The batter should
double or even triple in volume. Check the  batter from time to time to
make sure it isn't about to erupt. Stir  it down once or twice. Bake
the waffles in a hot waffle iron. The  easiest way to get the batter
onto the waffle iron is to transfer the  batter into a water pitcher
and pour the batter from the pitcher.  Serve the baked waffles with
confectioners' sugar and butter, or  whipped cream and fresh fruit.
Allow any leftover waffles to cool on  a rack before storing.  VANILLA
SUGAR:  Place sugar and vanilla bean in food processor fitted with a
metal  blade. Process until the vanilla bean is finely minced. Strain
sugar  through a sieve to remove any large pieces of vanilla bean.
Store in  an airtight container. It will keep indefinitely.  Converted
by MC_Buster.  Per serving: 5342 Calories (kcal); 354g Total Fat; (58%
calories from  fat); 89g Protein; 473g Carbohydrate; 1847mg
Cholesterol; 2844mg  Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable;  0 Fruit;  Recipe by: COOKING LIVE PRIMETIME SHOW
#CP0046  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 69200
Calories From Fat: 2857
Total Fat: 324.7g
Cholesterol: 1493.4mg
Sodium: 3724.2mg
Potassium: 32917.9mg
Carbohydrates: 3930.4g
Fiber: 29.8g
Sugar: 3126.2g
Protein: 159.7g