Otago Daily Times

Yeast waf­fle

Serves 6­8

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7g ac­tive dry yeast

10g malt ex­tract

280g wa­ter at room tem­per­a­ture 360g pas­try flour, sifted

1 tsp sea salt

120g grape­seed oil

2 large eggs

1 tsp vanilla ex­tract

200g pearl sugar (found in spe­cial­ity

sec­tion of supermarke­ts or on­line)

Method

In a small bowl or mea­sur­ing cup, proof the yeast with the malt and half of the wa­ter.

While it’s proof­ing, com­bine the flour, and the salt in a large bowl.

In a sep­a­rate bowl, whisk to­gether the re­main­ing wa­ter, grape­seed oil, eggs and vanilla. Once the yeast has proofed, make a well in the cen­tre of the dry in­gre­di­ents and pour in the egg mix­ture and the yeast mix­ture. Stir with a wooden spoon to com­bine. It will be a very sticky dough. Re­sist the urge to add more flour. Cover with plas­tic wrap and let it rise in the re­frig­er­a­tor over night.

Gen­tly stir or knead in the pearl sugar. Heat your waf­fle iron, brush it with oil, and then cook a ball of dough (the size will vary based on the size of your waf­fle iron, I use about one­third of a cup of dough) un­til browned and cooked through.

Serve with any­thing you like: marsh­mal­low, cin­na­mon sugar, whipped cream, choco­late sauce, kim­chi, fried chicken, vanilla ice cream, ba­con, maple syrup, ba­nana or berries — or ev­ery­thing to­gether!

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