Otago Daily Times
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)
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!