INGREDIENTS
100g fine caster sugar
680ml milk (room temperature)
17g fresh yeast
250g self-raising flour
250g plain flour
3 Eggs
185g unsalted butter
Drop of vanilla essence
METHOD
1 Dissolve the yeast in the milk and add the sugar.
2 Melt the butter and let it cool.
3 Sift together the flours and salt.
4 Whisk the eggs, milk and butter together.
5 Whisking on a low speed add the flour in 1 lot, allowing the flour to disappear before turning off the mixer. Finish off the mix with a hand whisk to ensure no lumps.
6 Leave to rest for at least two hours before testing or overnight if possible.
7 Bake at 200°c in a waffle iron for 5 minutes.
I love the hot, crunchy texture of the waffle and for a topping, my absolute favourite is very simple with the extreme icy silkiness of a good quality ice cream heaped on top. The piping hot and the icy cold are a great combination.
Other toppings that work well are a simple salted caramel sauce or even fresh strawberries. My favourite (Adults Only) way to prepare the strawberries are to macerate them in a liqueur like Cointreau or Grand Marnier with a touch of icing sugar to give them a nice glaze.
The Carousel thanks Justin North for this recipe.
