YEAST WAFFLE WITH FRESH STRAWBERRY RUM SYRUP

Yeast Waffle With Fresh Strawberry Rum Syrup image

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...

Provided by Connie "Kiyu" Guerrero

Time 3h

Number Of Ingredients 19

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

Steps:

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.