Yeast Waffle with Fresh Strawberry Rum Syrup

19
Connie "Kiyu" Guerrero

By
@conchik

Waffles were so new to me and I was not into waffles and pancakes until I tasted my brother-in-law's homemade recipe one late night. He always makes all his desserts from scratch and from fresh fruits, fresh from the fruit stand. So delicious... crispy on the outside and so light and yummy inside. It's all worth waiting the prep time. So rewarding and just melts in your mouth. Enjoy!

Blue Ribbon Recipe

These waffles are different than any waffle we've had. They are dough like and you have to spread the batter into your waffle iron, rather than it easily pouring. Nice and hearty, they have a heavier texture than a regular waffle and puff up perfectly. They're tasty alone, but the strawberry syrup is divine. The rum flavor is very slight and gives the finished product a robust flavor. Paired with the strawberry puree and lemon zest, it's heavenly. These definitely take a bit of time, but the end result is delicious and impressive. The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
4-6
Prep:
2 Hr 30 Min
Cook:
30 Min
Method:
Griddle

Ingredients

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  • FRESH STRAWBERRY RUM SYRUP:

  • 1/2 c
    water
  • 1/2 c
    granulated white sugar
  • 2 c
    fresh strawberries
  • 1 large
    lemon zest
  • 2 Tbsp
    white or dark rum
  • 1 small
    pinch of salt
  • YEAST RAISED WAFFLES:

  • 2 1/4 tsp
    active dry yeast (1 packet)
  • 1/4 c
    warm milk (105 - 115 degree f)
  • 3 large
    eggs yolks
  • 1/4 c
    lukewarm milk
  • 1 1/2 stick
    unsalted butter (melted and cooled)
  • 1/2 c
    sugar
  • 1 1/2 tsp
    salt
  • 2 tsp
    pure vanilla extract
  • 4 c
    all-purpose flour
  • 2 1/4 c
    lukewarm milk
  • 3 large
    egg whites

How to Make Yeast Waffle with Fresh Strawberry Rum Syrup

Step-by-Step

  1. STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside.
  2. In a medium sized saucepan over medium high heat boil the water and sugar until clear.
  3. Add lemon zest, rum, and salt to pureed strawberries.
  4. Add the pureed strawberries into the saucepan.
  5. Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
  6. Cool slightly.
  7. YEAST RAISED WAFFLES: Please follow directions in the order of steps: Whisk together in a bowl 1 packet active dry yeast and 1/4 cup warm milk. Let stand until the yeast is dissolved, about five minutes.
  8. As you wait...
    Whisk together in a LARGE (this is a large recipe that rises a lot!) bowl 3 egg yolks, 1/4 cup lukewarm milk, and the melted butter.
  9. Whisk in the yeast mixture along with sugar, salt, and vanilla.
  10. Whisk a few more strokes together.
  11. Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
  12. Continue to alternate the flour and warm milk until all are blended and mixed well.
  13. Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
  14. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  15. Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
  16. Spread the batter evenly across the iron, to within 1/4" of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle.
  17. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.
  18. Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.

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