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!

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

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

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

  • 1STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside.
  • 2In a medium sized saucepan over medium high heat boil the water and sugar until clear.
  • 3Add lemon zest, rum, and salt to pureed strawberries.
  • 4Add the pureed strawberries into the saucepan.
  • 5Bring 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.
  • 6Cool slightly.
  • 7YEAST 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.
  • 8As 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.
  • 9Whisk in the yeast mixture along with sugar, salt, and vanilla.
  • 10Whisk a few more strokes together.
  • 11Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
  • 12Continue to alternate the flour and warm milk until all are blended and mixed well.
  • 13Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
  • 14Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  • 15Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
  • 16Spread 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.
  • 17Close 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.
  • 18Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.

Printable Recipe Card

About Yeast Waffle with Fresh Strawberry Rum Syrup