Author Topic: Belgian Waffles with Blueberry Sauce (waffles made with yeast)  (Read 1199 times)

Olga Drozd

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Belgian Waffles with Blueberry Sauce (waffles made with yeast)
« on: January 14, 2014, 07:54:55 PM »
Belgian Waffles with Blueberry Sauce

Yeast leavened Belgian waffles are rectangular and have an extra deep grid made with a special waffle iron.  They can also be made in a regular waffle iron.  Blueberry Sauce is served hot and is flavored with fresh nutmeg and grated lemon rind.

1 Tablespoon active dry yeast (1 package)
1/4 cup warm water

2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted and cooled
2 Tablespoons vegetable oil
1 1/2 cups water
1/2 teaspoon vanilla extract
2 eggs, separated
Whipped cream (optional)

BLUEBERRY SAUCE:

1/3 cup butter
2/3 cup sugar
3 Tablespoons light corn syrup
1/4 cup water
2 Tablespoons grated lemon rind
1/4 teaspoon freshly grated nutmeg
1 1/2 cups fresh blueberries or frozen unsweetened blueberries

FOR THE WAFFLES: Sprinkle yeast over the 1/4 cup warm water in a small bowl; let stand about 5 minutes to soften. 

In a large bowl mix flour, sugar, and salt.  Beat in melted and cooled butter, oil, the 1 1/2 cups water, and vanilla until smooth.  Then beat in egg yolks and yeast mixture.

Beat egg whites until they form soft peaks; fold gently into batter. Cover and refrigerate several hours or overnight; stir down batter.

Place a seasoned 6 by 7 1/2 inch Belgian waffle iron directly over medium heat, turning it over occasionally, until a few drops of water dance on grids (or preheat an electric model).  Spoon about 1/2 cup batter onto lightly oiled iron, spreading it just to cover grids.

Close iron and turn occasionally until waffle is well browned (4 to 5 minutes in all).  Transfer waffles to wire rack unless served immediately.

If waffles are made ahead, cool, wrap in aluminum foil, and freeze.  Reheat in a preheated 325 F. oven uncovered, in a single layer on baking sheets until hot and crisp (about 10 minutes).

Serve hot, with Blueberry Sauce.  Top with whipped cream (if desired).  Makes 9 waffles.

BLUEBERRY SAUCE:
combine butter, sugar, and corn syrup in a medium saucepan.  Cook over medium heat, stirring, until mixture boils.  Stir in the water and boil 2 minutes.  Add lemon rind, nutmeg, and blueberries.  Cook, stirring, until mixture boils.  Makes about 1 3/4 cups.
« Last Edit: January 14, 2014, 07:56:38 PM by Olga Drozd »