Ingredients

The following ingredients have 5 Servings
  • FRESH STRAWBERRY RUM SYRUP:
  • 1/2 cup(s) water
  • 1/2 cup(s) granulated white sugar
  • 2 cup(s) fresh strawberries
  • 1 large lemon zest
  • 2 tablespoon(s) white or dark rum
  • 1 small pinch of salt
  • YEAST RAISED WAFFLES:
  • 2 1/4 teaspoon(s) active dry yeast (1 packet)
  • 1/4 cup(s) warm milk (105 - 115 degree f)
  • 3 large eggs yolks
  • 1/4 cup(s) lukewarm milk
  • 1 1/2 stick(s) unsalted butter (melted and cooled)
  • 1/2 cup(s) sugar
  • 1 1/2 teaspoon(s) salt
  • 2 teaspoon(s) pure vanilla extract
  • 4 cup(s) all-purpose flour
  • 2 1/4 cup(s) lukewarm milk
  • 3 large egg whites

Instruction

  • STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside.
  • In a medium sized saucepan over medium high heat boil the water and sugar until clear.
  • Add lemon zest, rum, and salt to pureed strawberries.
  • Add the pureed strawberries into the saucepan.
  • Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
  • Cool slightly.
  • YEAST RAISED WAFFLES: Please follow directions in the order of steps: Whisk together in a bowl 1 packet active dry yeast and 1/4 cup warm milk. Let stand until the yeast is dissolved, about five minutes.
  • As you wait... Whisk together in a LARGE (this is a large recipe that rises a lot!) bowl 3 egg yolks, 1/4 cup lukewarm milk, and the melted butter.
  • Whisk in the yeast mixture along with sugar, salt, and vanilla.
  • Whisk a few more strokes together.
  • Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
  • Continue to alternate the flour and warm milk until all are blended and mixed well.
  • Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
  • Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  • Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
  • Spread the batter evenly across the iron, to within 1/4" of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle.
  • Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.
  • Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.