ina garten's overnight Belgian waffles

1/2 cup warm water
1 package active dry yeast
(1/4 ounce) at room temperature
2 tsp sugar
2 cups whole milk
lukewarm 90-100 degrees
1/4 lb unsalted butter
(1 stick) melted, plus extra for the waffle iron
2 tbsp honey
1 1/4 tsp kosher salt
1 tsp vanilla extract
2 cups all-purpose flour
2 whole extra-large eggs
1/4 tsp baking soda
avocado oil
or melted butter
at room temperature
powdered sugar
maple syrup
whipped cream
Most of the heavy lifting for this delicious waffle recipe is done the night before. The flavor is yeasty and complex; the texture is moist. When we don't have time to do the prep for this recipe, we defer to our classic waffle recipe instead.
the night before
In a very large bowl, combine the water, yeast, and sugar. Rest for 5 minutes. The yeast should dissolve and the mixture should foam. This is a sign that the yeast is active.
Stir in the milk, butter, honey, salt, and vanilla.
Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap. Rest overnight at a cool room temp.
the next morning
Preheat the oven to 200 degrees. Preheat the waffle iron. Prepare a rimmed baking sheet with a cookie rack inside of it.
Beat the eggs and baking soda together, then whisk into the batter to combine.
Grease the top and bottom plates of the waffle iron with avocado oil. Pour the batter into the waffle iron and cook for 5-6 minutes on medium heat, or until they are golden brown. Butter the finished waffles immediately. This is usually easiest to do while it is still in the waffle maker. Transfer the waffle onto the cookie rack inside the oven.
Repeat for the remaining batter. Rest waffles in the oven to further crisp.
Serve with one of the toppings.