Who doesn't love Waffle Love?? They are so yummy. Not very good for you, but very tasty! Last Friday, Ryan decided to make his own version. We've had them THREE times since then! He found a recipe on line for
challah waffles and then made his version. This only makes 6 to 8 waffles, so he ALWAYS doubles it. We eat them so fast, I don't have a picture. Maybe next time. They have to rise overnight - so start the night before. We had to stay up late waiting for Myles to come home from his job at Bahama Bucks last Friday, so it worked out for us.
1 packet or 2 1/4 teaspoons active dry yeast
2 tablespoons + 1 teaspoon white sugar
3/4 cup warm water
1 1/2 cups wheat flour *
1/2 cup steel cut oats *
1 cup all-purpose flour *
1 teaspoon kosher salt
2 tablespoons honey
1/2 cup oil
2 large eggs
1 teaspoon vanilla
1 cup pearl sugar (Ryan didn't measure - he just eyeballed it)**
* Note on the flour - you need 3 cups total, The first time Ryan made them, he added some buckwheat too and he has varied the portions of white and wheat flour as well.
** See notes on pearl sugar below
1) Proof the yeast with 1 teaspoon of white sugar in 1/2 cup of the water.
2) While it’s proofing, combine the remaining 2 tablespoons of sugar, the flour, and the salt in a large bowl.
3) In a separate bowl, mix together the remaining 1/4 cup of water, the honey, 1/2 cup of oil, eggs, and vanilla. Once the yeast has proofed, make a well in the center 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 rise until doubled in the refrigerator over night.
The next morning:
4) Gently stir in the pearl sugar.
5) Heat your waffle iron, and spray with cooking spray. Make a ball of dough about a rounded 1/3 of cup (It will NOT pour) and put it in the center of the waffle iron. Close iron and cook until browned.
Keep warm in a 200 degree oven until you have enough to feed the family. Serve with fresh fruit and fruit syrup. If you aren't counting calories (and you shouldn't be it you are eating these - they are over 200 calories for each small waffle.) serve with Nutella or cookie spread.
NOTE ON PEARL SUGAR-
They don't sell it at Smiths and its super expensive on Amazon so make your own. We found 2 different ways to make your own. We tried them both. BUT the easier way of doing sugar chunks we thought up is to use sugar cubes! Wrap several sugar cubes in a kitchen towel. Use a hammer or rolling pin the break the sugar cubes into chunks. Remove the correct size chunks and shake the loose sugar out of the towel. Repeat until you have enough "pearl sugar."
Stove top Pearl Sugar from
The Pancake Princess
1 1/2 c sugar
2 Tbsp water (maybe more)
Put sugar and water in a pot on the stove turned to the lowest heat setting for 15 to 30 minutes stirring occasionally with a wooden spoon. This dries the clumps out. Don't stir too often or it breaks the clumps apart, but if you don't stir enough it could make clumps that are too big - although we didn't run into that. If there is loose sugar, add a tiny bit more water. If it doesn't seem to be clumping, you can turn it up to medium for no more than 30 seconds at a time. You don't want the sugar to melt or caramelize! After the clumps have formed, allow to cool completely before using.
Overnight Pearl Sugar from
The Sugar Hit
1 c sugar
4 tsp maple syrup (I think Ryan eyeballed this one too.)
Mix together the maple syrup and the sugar. Spread in a think layer in a pan or dish. Leave it uncovered and put it in a cool dry place to dry out overnight. (the fridge -- unless you live in Dry Utah - and we do- so we put ours in the basement pantry). Ours actually took longer than just overnight, but it was a great reason to make waffles again the next day. When the sugar is hard, break it into small pieces to use in your recipe.
