Brussels Waffles with Warm Berry Compote

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 1/2 cups (355ml) lukewarm milk 1 1/2 cups (355ml) lukewarm milk
• 2 large eggs 2 large eggs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the Warm Berry Compote: For the Warm Berry Compote:
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries) 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 9g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   Make a well in the center and pour in the lukewarm milk. Stir gently until the mixture is smooth.
3. 3.
   Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes in a warm place.
4. 4.
   In a separate bowl, whisk together the eggs, melted butter, and vanilla extract. Add this mixture to the batter and stir until well combined.
5. 5.
   Preheat your waffle iron according to the manufacturer's instructions.
6. 6.
   Pour a ladleful of batter onto the preheated waffle iron and cook until golden brown and crispy.
7. 7.
   Repeat with the remaining batter.
8. 8.
   For the warm berry compote, combine the mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries release their juices and the mixture thickens slightly, about 5-7 minutes.
9. 9.
   Serve the Brussels Waffles warm with a generous spoonful of the warm berry compote on top.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a light and fluffy texture in the waffles.
• Lukewarm milk — Make sure the milk is not too hot or too cold, as extreme temperatures can affect the yeast's performance.
• Butter — Melt the butter gently to avoid overheating and separating the fats.

Tips & Tricks

• For extra crispiness, you can sprinkle a small amount of pearl sugar on the waffle batter before closing the waffle iron.
• Serve the waffles immediately after cooking to maintain their crispness.
• If you don't have a waffle iron, you can use the batter to make pancakes instead.

Serving advice

Serve the Brussels Waffles warm, topped with the warm berry compote. You can also add a dollop of whipped cream or a dusting of powdered sugar for an extra touch of indulgence.

Presentation advice

Arrange the waffles on a plate, slightly overlapping each other. Drizzle the warm berry compote generously over the waffles, allowing it to cascade down the sides. Garnish with a sprig of fresh mint for a pop of color.