Fluffy Belgian Apple Waffles with Apple Cinnamon Pecan syrup

From Chef Carla | Breakfast and Brunch | Soul food

These Belgian waffles are the fluffiest you'll ever make and the Apple Cinnamon Pecan syrup will make them a brunch favourite for any family or brunch party.

01:15
00:30
01:45
High cal Calories 525kcal
High fat Total Fat 18g
High sat-fat Saturated Fat 7g
High chol Cholesterol 81mg
sodium Sodium 459mg
High carbs Total Carbohydrate 81g
Serving size 220g Calories from fat 162kcal Fiber 4g Protein 12g Sugar 31g

Ingredients

  • For the Belgian Apple Waffles
  • 1 ( 25 gr ) fresh yeast
  • 1/4 cup warm milk ( 45 C )
  • 3 medium egg yolks
  • 2 3/4 cups warm milk ( 45 C )
  • 1/2 cup apple sauce
  • 1/4 cup butter , melted than cooled
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla paste ( or caviar from 1 vanilla bean pod )
  • 4 cups flour
  • 3 medium egg whites
  • For the Apple Cinnamon Pecan Sauce
  • 2/3 cups Dark Brown sugar
  • 1/4 cup corn syrup
  • 1/2 cup apple sauce
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 2/3 cups chopped pecans
  • 1/4 cups chopped almonds

Directions

  1. For the waffles
  2. In a bowl, dissolve yeast in 1/4 cup warm milk.
  3. In a large bowl, whisk together yolks, another 1/4 cup of warm milk, and cooled butter.
  4. Add in and stir the yeast mixture, sugar, salt and vanilla
  5. Mix in remaining milk and flour, alternating between each, starting and ending with the flour.
  6. Beat the egg whites until stiff peaks, then fold in gently into the batter until well incorporated.
  7. Wrap in plastic wrap and let stand at room temperature for about 1 hour (or until doubled in volume)
  8. *see note on how to reduce this time.
  9. Preheat waffle iron.
  10. Spray with Grease Spray and spoon batter into the iron. Do not overfill - the batter will continue to rise in the iron.
  11. Close the lid and bake until the iron stops steaming, the lid no longer sticks to the waffle, and the waffle is golden.
  12. Serve immediately or keep warm in low heated oven (75-100C)
  13. ** personal adaptation from a recipe found on allrecipes.com
  14. For the Apple Cinnamon Pecan Sauce
  15. In a small heavy saucepan, heat Dark Brown Sugar and Corn syrup on high until just starting to boil (the brown sugar should be dissolved by now).
  16. Remove from heat and add Apple Sauce, Cinnamon and Butter.
  17. Mix well.
  18. Return to low-medium heat and add Pecans and Almonds. Heat for an additional 1-2 minutes (this will soften the nuts).
  19. Remove from heat and serve over waffles.

Tips

  • Fresh yeast is activated by heat, so, in order to reduce on the leavening time, preheat your oven to 100C. Once heated, turn off oven and place the covered bowl of batter in the oven for 15mins or until doubled in size.