It’s astounding how much goes into just one bottle of pure maple syrup, from the trees production of sap, the tapping and collection, to the boiling in the steamy sugarhouse to render it all down into a liquid amber jewel. There is nothing quite like the distinctive taste of real maple syrup. These Vermont Maple Crunch Waffles pair perfectly with this sought after springtime syrup. This dish puts a local twist on a classic breakfast choice.
Vermont Maple Crunch Waffles
- Servings: 1 waffle
- Yield: 4-6
- Prep Time: 1 hr
- Cooking Time: 3 min
Ingredients
- 1 (¼ oz) package of yeast
- ⅓ C milk, heated to 110F
- 1 ½ T granulated sugar
- ⅛ t salt
- 2 C flour
- 3 eggs, room temperature
- 1 cup melted butter
- 1 piece of maple candy, about 1.5 oz, chopped into small ¼” pieces
- 1 oz. of brown or white sugar cubes, chopped into small ¼” pieces
Preparation
- In a small bowl, mix yeast, milk, sugar, and salt, set aside until yeast begins to bloom, about 10 min
- In a small bowl, scramble eggs and add melted butter, mix gently and set aside.
- Place flour in a large bowl and make a well in the center, add the yeast mixture and begin to knead with your hands.
- Slowly pour the egg and butter mixture into the dough a little at a time, kneading to incorporate before adding more
- Knead until the dough has no lumps and the egg mixture is fully incorporated
- Set bowl in a warm spot, cover with a dish towel and allow the dough to double in size, about 45 min.
- Gently fold in the maple candy and the sugar, taking care not to break up the pieces.
- Heat waffle iron and brush with butter or oil, add dough in rounded balls to iron and cook until golden brown, about 3 min.
- Serve immediately with Vermont maple syrup.
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