Weekend Breakfast Recipes: Decadent Belgian Waffles
Start your weekend with a decadent brunch. Chocolate cafe Max Brenner shares their Belgian waffle recipe with butterscotch chips, roasted pineapple and white chocolate orange maple sauce. Our tip? Start the waffles the night before and prepare the sauce and roasted pineapple in advance, so all you have to do it wake up, assemble and enjoy! We like to make a batch of these golden waffles and freeze them for instant weekend breakfasts. Make sure you serve with bottomless Bellinis!
Makes: 10 waffles
3 1/2 cups plain flour
1/2 cup milk, plus more if needed
1/2 cup cream
Scant 1/2 cup sugar
2 large eggs
1 envelope dry yeast
230g unsalted butter, softened
1 teaspoon salt
2/3 cup butterscotch candies, chopped, plus more for topping
White chocolate and orange maple sauce
3/4 cup cream
240g white chocolate, chopped
Zest of 1 orange
3 tablespoons orange juice
6 tablespoons maple syrup
2 tablespoons unsalted butter
1/2 cup brown sugar
5 (1cm thick) pineapple slices
1. Make the waffle dough. In the bowl of a standing mixer fitted with a dough hook, combine the flour, milk, cream, sugar, eggs and yeast. Mix on low to form a smooth dough, about 10 minutes. If dough is too dry or tough, add a little more milk 1 tablespoon at a time. Add the butter and salt and continue kneading until the dough becomes elastic and pulls away from the sides of the bowl, 10 o 15 minutes. It should not be sticky to the touch.
2. Let the dough rest in a lightly greased bowl at room temperature for about 1 hour. Turn the dough once and put in the fridge to rest for another hour. Turn it again and refrigerate for a minimum of 5 hours.
3. Add the butterscotch to the dough and mix well. Scoop the dough in heaping teaspoonful’s and roll into balls. Place the 10 balls on a baking sheet lined with parchment and let rise in a warm place for about 90 minutes.
4. Heat a waffle machine to 160C. Add a ball of dough to each section on the iron. Bake until golden brown, about 3 minutes. Repeat with the remaining dough.
5. Prepare the sauce. Bring the cream to a simmer. Pour over the chocolate in a heatproof bowl and let sit until the chocolate in a heatproof bowl and let sit until the chocolate begins to melt, about 1 minute. Add the orange zest and juice and stir until smooth. Let cool, then stir in the maple syrup.
6. Make the roasted pineapple. Melt the butter over the high heat in a non-stick pan. Add the sugar and pineapple slices. Cook until golden brown, about 3 minutes per side.
7. Place a waffle on each of 10 plates, add half a slice of roasted pineapple, and top with white chocolate and orange maple sauce. Sprinkle butterscotch pieces over the tops and serve hot.
What’s your favourite weekend breakfast?
Visit www.maxbrenner.com.au or for more Max Brenner recipes check out Chocolate: A love Story (65 chocolate dessert recipes from Max Brenner’s Private Collection).