INGREDIENTS

INSTRUCTIONS

VANILLA SUGAR
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; 68 Fat; 27 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0046
Converted by MM_Buster v2.0n.

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