yeast waffle with fresh strawberry rum syrup
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.
Ingredients
- FRESH STRAWBERRY RUM SYRUP:
- 1/2 cup water
- 1/2 cup granulated white sugar
- 2 cups fresh strawberries
- 1 large lemon zest
- 2 tablespoons white or dark rum
- 1 small pinch of salt
- YEAST RAISED WAFFLES:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm milk (105 - 115 degree f)
- 3 large eggs yolks
- 1/4 cup lukewarm milk
- 1 1/2 sticks unsalted butter (melted and cooled)
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 2 1/4 cups lukewarm milk
- 3 large egg whites
How To Make yeast waffle with fresh strawberry rum syrup
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Step 1STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside. -
Step 2In a medium sized saucepan over medium high heat boil the water and sugar until clear.
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Step 3Add lemon zest, rum, and salt to pureed strawberries.
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Step 4Add the pureed strawberries into the saucepan.
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Step 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.
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Step 6Cool slightly.
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Step 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.
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Step 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.
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Step 9Whisk in the yeast mixture along with sugar, salt, and vanilla.
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Step 10Whisk a few more strokes together.
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Step 11Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
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Step 12Continue to alternate the flour and warm milk until all are blended and mixed well.
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Step 13Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
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Step 14Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
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Step 15Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
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Step 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.
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Step 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.
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Step 18Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
