Otago Daily Times

Yeast waffle

Serves 68


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!

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