Donut-Glazed Yeasted Waffles

In a large mixing bowl of a stand mixer, pour 1½ cups of warm milk and sprinkle 1 package of yeast evenly over top. Set aside for 5 minutes to activate.

In a clean bowl, combine 2½ cups of all-purpose flour with 1 teaspoon of salt and 1 teaspoon of sugar.

Add the dry ingredients mixture to the bowl of wet ingredients along with ½ cup of melted butter. Whisk to combine well with no lumps.

Cover the bowl with some plastic wrap and refrigerate for about 2 hours to overnight. Remove the bowl from the fridge an hour before cooking.

Preheat the waffle iron maker according to the manufacturer's instructions.

Whisk 3 separated egg yolks with ½ teaspoon of baking soda then pour into the dough mixture and gently stir until mostly combined.

In a clean, large bowl of the stand mixer, beat 3 separated egg whites on medium-high speed until stiff and medium-soft peaks show. Add half of the beaten whites to the dough mixture and fold in then add the remaining half of egg whites. Fold again until evenly combined with no lumps.

Lightly spray the hot waffle iron with cooking spray, as needed then add about 1 cup of the batter, close the iron and cook for about 3 minutes and 45 seconds until golden brown. Remove and cool on a wire rack while repeating with remaining to make about 5 waffles.

In a small saucepan over medium-low heat, combine ¼ cup of butter and 2 tablespoons of whole milk. Cook, stirring a few times, until the butter is completely melted then add 1 cup of sifted, powdered sugar. Simmer for 1 minute then remove from the heat before stirring in the seeds from ½ a vanilla bean.

Break the cooled waffles into quarters then dip one side into the glaze. Quickly lift, allowing any excess to drip off into the saucepan and place on the cooling rack. Repeat with remaining cooled waffles.

Serve immediately at room temperature!