Overnight Belgian style waffles with tahini, carob molasses and blueberries
of vanilla extract
Melt the butter and allow some time so the liquified butter reaches room temperature.
In a large bowl place the flour salt and mix. Continue with the sugar and finally the yeast.
Beat the eggs, combine with the milk, lukewarm butter, and your are ready to integrate in the flour.
Cover the bowl and let them rest. If in a rush check for the bubbles, should have fully risen within the hour.
Preheat your waffle iron and brush with a mild vegetable oil if you are afraid of them sticking. (they have so much butter, they won’t). Close the iron and allow approximately 5 minutes until golden.
They freeze too! (separate when cold and stack with baking parchment, place in freezable bags/containers and retrieve within 3 months)