Active Prep Time: 30 Minutes
Total Time: 1 Hour
Yield: 6—8 waffles
|Waffle||Flour||3.5 cups / 16 oz|
|Waffle||Belgian pearl sugar||224 grams / 8 oz|
|Waffle||Milk||0.75 cup / 7 oz|
|Waffle||Butter||2 sticks / 8 oz|
|Compote||Strawberries, halved||1 cup|
|Compote||Dark brown sugar||1 cup|
|Compote||Corn starch||2 tbsp|
- Medium saucepan
- Medium mixing bowl
- Waffle iron
- Prepare the dough:
- Dissolve the yeast in lukewarm milk.
- Gradually add the milk, eggs, and softened butter to the flour.
- Let dough rise until it doubles in size, approx. 30 minutes
- Prepare the compote:
- Wash the strawberries and blueberries and transfer to the medium saucepan.
- Add the brandy, dark brown sugar, nutmeg, and cloves to the medium saucepan and bring to a medium heat.
- Let sit, stirring occasionally, approx. 20 minutes.
- Add cornstarch, stirring continuously, until compote thickens.
- Remove from heat and transfer to a serving dish
- Cook the waffles:
- Gently fold the pearl sugar into the dough
- Divide dough into balls, 3 to 4 oz each (about the size of a small apple).
- Press the balls into patties and bake in a heated and greased waffle iron
- Serve immediately with fruit compote.
- The waffles keep well and will remain crisp when cold
 — Freshly grated nutmeg makes a big difference here. You can buy whole nutmeg most anywhere that sells decent spices. Use a microplane to grate as much as you need, and store the rest of the seed in a ziploc bag or airtight container.