I feel like I’ve recently waken up from a fog. It feels so good.
Maybe it’s the vacation I was just on. Maybe it’s that we are less than 210 days from moving. Maybe it’s the heatwave. Maybe it’s the spinning. Maybe it’s the good books I’ve been reading. Maybe it’s the new birth control I’m on (TMI?). Maybe it’s all of that combined.
It just feels really nice to feel nice again. I feel like I have interests in things again, as opposed to just going through the motions. I don’t think I was depressed. I’ve been depressed before. I was just at like 90%, sorta fuzzy, not completely charged emotionally, and now I’m at 99%. It’s nice.
Maybe I won’t feel so great next week. Or maybe I will feel even better. Who knows! I just know I like this moment.
And I liked stuffing my face with these waffles!
Well, I had one, but still, so dang good. It’s the divine combination of the tangy, yeasty waffles and the sweet, indulgent, fruity butter. That butter will get me in trouble. I have some muffins plans to help use up what I have left over. Oh dear!
I came across this yeast waffle years ago, and I have been in love with it ever since. My favorite part about making these waffles is when I pull the plastic wrap off the bowl in the morning I am greeted with a big pop of that bready aroma. The fermentation from the yeast makes the batter jam packed with happy little bubbles.
Of course, the flavor is not for everyone. It’s tangy. It’s got some bite. But I just think it’s a lovely contrast to sweet maple syrup. The flavor is very stong from the overnight rest that the batter gets. But if you prefer a milder
I’ve wanted to play around with making compound butters for some time, and I figured this would be a great opportunity.
The butter makes the waffle quite an indulgent breakfast. But it really makes it an experience. Watching the butter, that is studded with bits of ripe blackberries, melt and cascade down into the deep cervices is a true sight to behold. It will tease you until you take a big bite!
I am already dreaming about the next time I make these waffles.
Overnight Yeast Waffles with a Maple Blackberry Butter
Makes 6-7 Belgium Waffles
For the Waffles
- 1 1/2 cups lukewarm milk
- 6 tablespoons butter, melted (I suggest Kerrygold Butter)
- 2 to 3 tablespoons maple syrup, optional
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups All-Purpose Flour
- 1 1/2 teaspoons instant yeast
For the Maple Blackberry Butter
- 1/2 pound butter, at room temperature (I suggest Kerrygold Butter)
- 2 Tablespoons maple syrup
- 1/4 Cup Blackberries
- Beginning the night prior to when you want to serve your waffles, or at least 1 hour prior, combine all of the ingredients in a very large bowl. (As the mixture will bubble and grow a bit you need to leave room for expansion.)
- Stir to combine; it’s OK if the mixture isn’t perfectly smooth.
- Cover with plastic wrap. If you are letting rest overnight, then put it in the refrigerator. If you are letting rest for 1 hour, then leave out at room temperature for 1 hour.
- While your waffle batter is resting, make your compound butter. In a large bowl or in the bowl of a stand mixer, whip the butter until light and fluffy. Add the maple syrup, mix well until it is fully blended in.
- Swap out the whisk attachment for the paddle attachment, or just use a rubber spatula. to gently fold in the blackberries. You want the berries mixed in, but not too broken up. At this point, scoop the butter into a small dish, cover, and chill in the freezer. Store for up to 2 weeks.
- When it is time to make your waffles, preheat your Belgium waffle iron. Spoon about 1/3 Cup batter in the center of your waffle iron. Cook until the waffle is crisp and golden brown. Immediately put place on a cooling rack, or in an oven preheated to 200 degrees.
- Serve the waffles with the compound butter and with maple syrup.
Waffles sourced from King Arthur Flour, Compound Butter created by I am a Honey Bee
Kerrygold has provided me with butters to use in the creation of these waffle recipes for my #WaffleWednesday series. All thoughts and opinions are my own.
Thanks for all of your comments. I appreciate them all.