Ingredients: |
Ingredients: Batter 1:
1 1/4 ounces fresh cake yeast or 2 1/2 packages active dry yeast 1/4 cup warm water (about 100 degrees F) 1 cup all-purpose flour 1 tablespoon granulated sugar 1 large egg, beaten 1/3 cup milk, warmed to 100 degrees F
Batter 2:
9 tablespoons unsalted butter, at room temperature 6 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1 teaspoon ground cinnamon (optional) pinch of salt 1 tablespoon granulated sugar 1/2 cup pearl sugar or 3/4 cup crushed sugar cubes
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Directions: |
Directions:Prepare Batter 1: In a small bowl, dissolve the yeast in the warm water with 1 tbsp. flour and the sugar. Let stand for 5 minutes until foamy. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture, egg and milk. Mix well with a wooden spoon to make a smooth batter. Cover with a kitchen towel and let rise in a warm place until the batter has doubled or tripled in volume. Meanwhile, prepare Batter 2: In a medium-sized bowl, mix the butter, flour, salt, vanilla, baking powder, cinnamon (if using), granulated sugar, and pearl sugar into a paste.
With your hands, work Batter 2 into Batter 1 until well mixed. Shape the dough into 10 balls, approximately 2 1/2 to 3 ounces each. Flatten each ball into a disk and dust lightly with flour. Bake in a medium-hot waffle iron. Don't let the iron become too hot or the sugar will burn. Bake until the waffles are golden brown but still slightly soft, 3-4 minutes. Serve the sugar waffles lukewarm or cooled to room temperature on a rack. Sugar waffles will keep well for several days in an airtight container, if you manage to have any left over.
Can be drizzled with chocolate syrup too. |