Before this blog goes into a little Christmas break and I fully immerse into real life with family, presents, a lot of game dishes, cookies, sweet liqueur,… I have a last recipe for this year left for you – obviously Christmas inspired. It’s warm crisp waffles and (kind of) Panettone or Christstollen, all in one! Hooray for Christmas!
I boroughed the waffle base from Molly‘s challah waffles recipe, itself an adaption on the classic Belgian Gaufre de Liège. They’re pillowy soft, buttery crisp with spots of pearl sugar … in this case topped by bits of candied orange and lemon and chopped hazelnuts. Now what about pleasing your family with a special Christmas morning breakfast?!
With or without waffles – I wish all of us a peaceful Christmas! May the message of this holiday be or guidance for the upcoming.
Panettone style yeasted waffles (4 big or 8 small waffles)
½ envelope dried yeast (about 1 teaspoon),½ teaspoon sugar, 90 ml lukewarm water, ½ teaspoon salt, 220 g flour, 35 g neutral oil (f.ex. sunflower), 1 egg, dash of vanilla seeds, 3-4 drops bitter almond extract, 1 candied orange peel, 1 tablespoon candied lemon peel, 1 tablespoon chopped hazelnuts, 1½ tablespoons pearl sugar
In a medium bowl stir together the yeast, warm water and sugar. Let it sit for about 5 minutes, until it becomes foamy on top. Add salt and flower, then oil, egg, vanilla seeds and bitter almond extract. Knead into a smooth, sticky dough for about 5 minutes, adding some flour as needed. Cover bowl with lid or plastic wrap. Let dough rise utnil it has doubled in size, either at room temperature or in the fridge overnight (Christmas morning breakfast!). If refrigerating the dough, let the dough sit at room temperature for 1 hour before proceeding.
On a lightly floured surface, knead the pearl sugar, the dried fruit and hazelnuts into the dough, then divide into 4 or 8 balls. Heat up waffle iron, brush with oil and bake the waffles until browned and baked through (about 5 minutes). Optionally dust with some icing sugar and eat warm!