iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Strawberry Sufganiyot

Ingredients:
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
3—4 cups all-purpose flour, divided, plus more for surface
1 tablespoon plus 1/4 cup sugar
2 large egg yolks
1 large egg
1/2 cup warm whole milk
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon brandy (optional)
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into pieces, plus more
Vegetable oil (for frying; about 8 cups)
1 1/2 cups strawberry jam
Powdered sugar (for dusting)
A deep-fry thermometer; piping bag
and 1/4" round tip; 2 1/2"-diameter biscuit or cookie cutter

Instructions:
Combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in the bowl of a stand mixer*; let stand until yeast starts to foam, about 5 minutes.
Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and remaining 1/4 cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
Add 6 tablespoons butter 1 piece at a time, mixing well between additions. (Any small lumps of butter will get worked into dough when more flour is added.)
Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth, and shiny—the dough will begin to pull away from the sides of bowl and climb up dough hook.
*If you don't have a stand mixer, you can get the same results by mixing the dough with a sturdy wooden spoon and kneading on a lightly floured surface.
Turn dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes. Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
Roll out dough on a lightly floured surface until 3/4" thick. Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough (this strengthens the edges so the dough puffs when frying). Reroll scraps once.
Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, 40–50 minutes.
If you are not ready to fry dough, refrigerate rounds up to 3 hours.
Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4" and heat over medium-high heat until thermometer registers 350°F. Working in batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.
Pulse jam in a food processor until smooth (this will make it easier to pipe). Scrape jam into piping bag fitted with 1/4" tip*. Insert tip into top of sufganiyot and gently fill until jam just pokes out of hole. Dust with powdered sugar just before serving.
*If you don't have a piping bag, make a shallow hole with a toothpick, then use a plastic bag with a 1/4" opening cut diagonally from 1 corner.
Once you master the sufganiyot technique, you can swap in whatever preserve, pastry cream, or sugar coating you'd like.
Collard Green and Radish Slaw with Crispy Shallots

Ingredients:
2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens (about 10 ounces), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

Instructions:
Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.
Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
Fennel, Chile, and Maple Dry Brine

Ingredients:
6 whole star anise pods, 2 tablespoons fennel seeds, 1/2 cup kosher salt, 1/4 cup maple sugar or 3 tablespoonss brown sugar, 1 tablespoon fresh thyme leaves, 2 teaspoons crushed red pepper flakes

Instructions:
Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
The New England Express

Ingredients:
1/3 cup sugar, 8 sprigs thyme, 2 cups apple cider, 1 1/2 cups dark rum, 3/4 cup fresh lime juice, 1 teaspoon Angostura bitters, Club soda, 8 sprigs thyme, 8 lime slices

Instructions:
Bring sugar and 1/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool.
DO AHEAD: Syrup can be made 1 month ahead. Cover and chill.
Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices.
DO AHEAD: Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.
Turnips with Bacon and Pickled Mustard Seeds

Ingredients:
1/4 cup sugar, 1/4 cup white balsamic vinegar or white wine vinegar, 1/4 cup yellow mustard seeds, 1 tablespoon vegetable oil, 1/4 pound thick-cut bacon, cut crosswise 1/4" thick, 1 tablespoon whole grain mustard, 2 pounds baby turnips, trimmed, halved or quartered if large, Kosher salt, freshly ground pepper

Instructions:
Bring sugar, vinegar, and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours.
Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Use a slotted spoon to transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside.
Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry.
Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.
Salt-and-Pepper Biscuits

Ingredients:
3/4 cup sour cream
4 tablespoons heavy cream, divided
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper plus more
2 cups all-purpose flour plus more for surface
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
Flaky sea salt (such as Maldon)
Salt-and-Pepper Butter (optional)
A 2 1/4"-diameter biscuit or cookie cutter

Instructions:
Preheat oven to 425°F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.
Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.
DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.
Chocolate Cream and Cinnamon Sugar

Ingredients:
2 cups whole milk, 4 large egg yolks, 2/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, 3 tablespoons cornstarch, 1/4 teaspoon kosher salt, 4 ounces semisweet chocolate, chopped, 1/2 cup sugar, 2 teaspoons ground cinnamon

Instructions:
Heat milk in a medium saucepan over medium heat until steaming. Meanwhile, whisk egg yolks, sugar, cocoa powder, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
Remove from heat and whisk in chocolate until melted and mixture is smooth. Transfer pastry cream to another medium bowl and press plastic wrap directly onto surface. Chill until set, at least 2 hours or up to 4 days.
Mix sugar and cinnamon in a small bowl. Dip 1 side of warm sufganiyot in cinnamon sugar; fill with chocolate cream.
Bucatini with Butter-Roasted Tomato Sauce

Ingredients:
1 (28-ounce) can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt, freshly ground pepper
12 ounces bucatini or spaghetti
Finely grated Parmesan (for serving)

Instructions:
Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.
Spiced Black Lentils with Yogurt and Mint

Ingredients:
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon mustard seeds
2 tablespoons olive oil plus more
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 cup black beluga lentils
3 cups (or more) low-sodium vegetable broth or chicken broth
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 cup plain Greek yogurt
1/4 cup fresh mint leaves
thinly sliced

Instructions:
Stir coriander, cumin, mustard seeds, and 2 tablespoons oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in vinegar; season with salt and pepper.
Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.
DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.
Green Beans with Benne and Sorghum

Ingredients:
2 pounds green beans, trimmed, Kosher salt, 2 tablespoons olive oil, Freshly ground black pepper, 2 tablespoons reduced-sodium soy sauce, 2 tablespoons sorghum syrup or 1 tablespoon honey, 2 teaspoons benne seeds or sesame seeds, 1/4 teaspoon ground cumin

Instructions:
Preheat oven to 450°F. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes.
Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.
Dilly Rolls

Ingredients:
1/2 cup whole milk
2 tablespoons sugar
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
1/2 cup buttermilk
1/2 small onion, finely chopped
2 tablespoons finely chopped fresh dill
2 teaspoons dill seeds
1 1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour plus more
4 tablespoons (1/2 stick) unsalted butter
melted
divided
plus more for bowl and parchment paper

Instructions:
Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F–130°F). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5–10 minutes.
Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl. Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.
Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.
Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2" apart (you need to leave enough room so that they're not touching after they've risen). Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size, 20–30 minutes.
Meanwhile, preheat oven to 400°F.
Bake rolls until puffed and deep golden brown on the tops and bottoms, 15–20 minutes. Transfer to a wire rack and let cool slightly before serving.
DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.
Black Bean Soup with Roasted Poblano Chiles

Ingredients:
2 poblano chiles
2 tablespoons raw shelled pumpkin seeds (pepitas)
1 large dried pasilla or ancho chile, stemmed, seeds removed
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 14.5-ounce can fire-roasted or plain diced tomatoes
4 cups low-sodium chicken broth
Kosher salt
2 14.5-ounce cans black beans, drained
1/2 cup crumbled queso fresco or feta
Lime wedges (for serving)

Instructions:
Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Sour Cream Mashed Potatoes

Ingredients:
3 pounds russet potatoes, peeled, cut into 2" pieces
1 pound Yukon Gold potatoes, peeled, cut into 2" pieces
Kosher salt
1 cup heavy cream
1 cup whole milk
1/2 cup (1 stick) unsalted butter; plus more for serving (optional)
Freshly ground black pepper
1/2 cup sour cream
A potato ricer

Instructions:
Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10–15 minutes. Set pot aside.
Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.
Citrus and Peppercorn Dry Brine

Ingredients:
2 tablespoons black peppercorns, 1 tablespoon pink peppercorns, 2 teaspoons white peppercorns, 2 teaspoons coriander seeds, 6 bay leaves, 1/2 cup kosher salt, 2 tablespoons light brown sugar, 1/4 cup lemon zest, 2 tablespoons orange zest

Instructions:
Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a bag using a rolling pin or heavy skillet. Mix with salt, sugar, lemon zest, and orange zest. Apply to turkey and after curing, rinse off and pat dry before roasting.
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
Vanilla Cream and Glaze

Ingredients:
2 cups whole milk, 1/2 vanilla bean, split lengthwise, 4 large egg yolks, 2/3 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon kosher salt, 2 tablespoons unsalted butter, 1/2 cup powdered sugar

Instructions:
Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.
Whisk powdered sugar and 1 tablespoon water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.
Thai Beef with Basil

Ingredients:
2 tablespoons vegetable oil, divided
6 garlic cloves, thinly sliced
2 red chiles, thinly sliced, seeded for less heat if desired, divided
1 pound ground beef
Kosher salt, freshly ground pepper
1/2 cup low-sodium chicken broth
3 cups fresh basil leaves, divided
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 tablespoons fresh lime juice, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
Steamed rice and lime wedges (for serving)

Instructions:
Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.
Scallion Fish with Sesame Kale

Ingredients:
1 teaspoon vegetable oil
1 tablespoon finely chopped peeled ginger, plus four 1/2"-thick slices
1 tablespoon reduced-sodium soy sauce
2 teaspoons fresh lemon juice
1/2 teaspoon toasted sesame oil
Pinch of sugar
2 scallions, white and green parts separated, thinly sliced
6 sprigs cilantro, leaves and stems separated
2 5-ounce skin-on firm white fish fillets (such as branzino)
Kosher salt
1 tablespoon vegetable oil
1 garlic clove, thinly sliced
1 bunch Tuscan kale, center ribs and stems removed, cut into 1" strips
1/2 teaspoon kosher salt plus more
1/2 cup kimchi, chopped (optional)
1 teaspoon toasted sesame oil
Freshly ground black pepper

Instructions:
Heat vegetable oil in a small skillet over medium-high heat. Add 1 tablespoon chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.
Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.
Using a small knife, score skin side of fish at 1" intervals; season with salt and place in steamer, skin side up. Set steamer in a large pot filled with 1" of simmering water and cover; steam fish until cooked through, 6–8 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if using, and sesame oil; season with salt and pepper.
Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.
Carrot-Coconut Soup

Ingredients:
1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt, freshly ground pepper
N/A freshly ground pepper
2 cups low-sodium chicken broth
1 13.5-ounce can unsweetened coconut milk
2 tablespoons Thai-style chili sauce, plus more for serving
Fresh cilantro leaves (for serving)
Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

Instructions:
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.
Yeasted Brown-Butter Waffles

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter plus more for serving
2 cups warm whole milk
1/2 cup buttermilk
2 tablespoons sugar
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
1 1/4 teaspoon kosher salt
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda
Nonstick vegetable oil spray
Pure maple syrup (for serving)

Instructions:
Melt 3/4 cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5–8 minutes. Pour into a medium bowl; let cool.
Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.
Serve immediately with maple syrup and more butter.