Overnight raised waffles

The best waffle recipe there is. Fact.

I bought the boys a waffle maker for Christmas. They’d mentioned wanting one on and off throughout the year but it still blew their collective mind when it was unwrapped.

Get in my belly.
Get in my belly.

Naturally in the weeks leading up to Christmas I was researching recipes for waffle batter and settled on two from my spirit baker Smitten Kitchen.

These far outshone any of the other recipes we tried. They are rich in flavour and so delightfully crispy.

It needs you to start the night before but it is far from arduous. You also have to leave the batter out overnight which may make you cock your head but just do it ok? In the morning the mix can look a bit funky but stir in the eggs and baking powder and brace for the best waffles around.

Pressshous
Pressshous

I can’t offer any real cooking advice as the Breville machine I bought has it all built in and you just select your type and it cooks it accordingly. Bless it.

Overnight raised waffles
 
The best waffle recipe around
Author:
Serves: 8 waffles
Ingredients
  • ½ cup warm water
  • 2¼ tsp (7 grams) dry yeast
  • 2 cups warmed milk (not too hot, it will kill the yeast)
  • 115 g butter, melted and cooled slightly
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups plain flour
  • 2 eggs
  • ¼ tsp baking soda
Instructions
The night before
  1. Combine the water, yeast, milk, butter, salt and sugar in a bowl
  2. Whisk in the flour (I find that if you scatter flour over the top of the wet mixture and whisk as you gradually scatter more over then it doesn't go too lumpy)
  3. Cover and leave on the bench overnight
In the morning
  1. Lightly beat the eggs then whisk into the mixture along with the baking soda
  2. Cook according to your machine.

 

Onward!

Corn fritters

What’s your favourite brekkie if you go out? For me it’s corn fritters, ideally with avocado, maybe sour cream and a chilli jam or roasted tomato to round it out. I also prefer the fritter to be more corn than batter and some diced capsicum is a welcome addition, as you can see from the recipe below. You can easily use tinned corn but I prefer fresh because it has that satisfying crunch.

Enjoy.

My #everyfuckingnight - corn fritters with avocado, sour cream and today's chilli jam.
My #everyfuckingnight – corn fritters with avocado, sour cream and today’s chilli jam.

Corn fritters
 
Author:
Ingredients
  • 4 eggs
  • 1 cup milk
  • 2 cups plain flour
  • 2 tsp baking powder
  • pinch of salt
  • ½ tsp smoked paprika
  • 4 cups fresh corn kernels (I used 6 smallish cobs for this)
  • ½ cup red capsicum, diced (about ½ a large capsicum)
  • ½ cup sliced spring onions (about 4-5)
  • ½ bunch coriander, chopped
Instructions
  1. Mix the eggs with the milk
  2. While whisking scatter in the flour in a steady stream - this stops it getting lumpy
  3. Then gently fold in the baking powder, salt and paprika
  4. Add the corn, capsicum and coriander
  5. Heat a frypan over medium heat and add a little oil
  6. Dollop in heaped tablespoons of the batter and cook for a couple of minutes on either side
  7. Serve with guacamole, sour cream, roasted tomatoes, bacon, chilli jam... you get the idea.

 

It looks like a bucket of sick but it's really tasty (corn fritter batter)
It looks like a bucket of sick but it’s really tasty (corn fritter batter)

Onward!

Coconut bread

This is another winner from the all white all clean Bill Granger. It is wonderful as part of a breakfast/brunch affair. Divine with lime (or lemon for that matter) curd, on it’s own, buttered or done all fancy and dusted with icing sugar. According to Bill it’s Jamaican and can be served with a lime relish – or substitute lime marmalade.

Coconut Bread
From Sydney Food, Bill Granger

  • 2 eggs
  • 300ml milk
  • 1 tsp vanilla essence
  • 2.5 cups plain flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup caster sugar
  • 150g shredded coconut
  • 75g unsalted butter, melted
  1. Preheat oven to 180C and grease and flour a 21x10cm loaf tin
  2. Whisk the eggs, milk and vanilla together
  3. Sift the flour, baking powder and cinnamon in a bowl then add the sugar and coconut
  4. Gradually stir in the egg mixture until just combined, then add the butter – be careful not to overmix
  5. Pour into the tin and bake for 1 hour.

Cinnamon Scrolls

A few months back the Daring Bakers made cinnamon scrolls. It was this challenge that made me WANT to be a Daring Baker. I’ve been wanting to make the recipe they used ever since and the get together today with some of our dearest friends who have just returned from living in the UK for two years seemed like the perfect opportunity.

But when push came to shove, I couldn’t bear to part with the cinnamon scroll recipe I’ve been using for the last few years – originally a Donna Hay recipe – so my internal dialogue about being chicken at trying new recipes for old favourites came to the compromise – my recipe with the Daring Bakers glaze.

SENSATIONAL.


Glazed cinnamon scrolls
Adapted from Donna Hay Magazine, Issue 8
Glaze recipe from Peter Reinhart, The Bread Baker´s Apprentice

Dough

  • 3 cups plain flour
  • 1/4 cup sugar
  • 3/4 tsp salt
  • 1 1/2 tsp active dry yeast
  • 1/3 cup lukewarm milk
  • 2 tbsp lukewarm water
  • 2 eggs
  • 120g butter, softened
  1. Place flour, sugar, salt, yeast, milk, water and eggs in a bowl and using a dough hook on your mixer form a dough (or pulse in a processor until it comes together)
  2. Add the butter a little at a time until all combined and dough is coming away from the walls of the bowl (this should take about 7 minutes)
  3. Place in a well oiled bowl and let proof for 1 1/2 hours
  4. Preheat oven to 170C
  5. Dough will be gorgeously soft and pliable, using your hands stretch the dough out to a 45cm x 25cm rectangle
  6. Spread the filling over the dough and roll up along the longest side
  7. cut rolls into rounds and place on top of glaze
  8. Cover with some clingfilm and let proof for a second time for 75-90 minutes
  9. Bake for about 30 minutes
  10. Let cool in the tin for about 5-10 minutes, then turn out and scoop any excess glaze back onto the top.

Filling

  • 100g butter, softened
  • 1/2 cup brown sugar
  • 3 tsp ground cinnamon
  • 3/4 cup ground hazelnuts
  1. combine everything and then spread over dough after it has proofed

Glaze

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 pound butter
  • 1/2 cup corn syrup
  • 1 tsp vanilla
  1. beat the sugars and butter until light and fluffy
  2. add the corn syrup and vanilla and beat for about five minutes until it’s all light and fluffy
  3. spread over base of pan to 1/4 inch thick
  4. Sprinkle over your choice of nuts and dried fruits (I used pecans and dried cherries)

Pancakes with maple butter

My favourite meal of the day is breakfast. And get this, I enjoy it even if it’s Weetbix. It is a meal with so much promise. It’s the start of the day, there are infinite possibilities – smoothies, cereals, oaty goodness in its many forms – muesli, bircher muesli, granola, porridge, pancakes, eggs, bacon, roasted tomatoes, sauteed mushrooms – see, it’s endless!

I’ve been kicking around the idea of making my own crumpets ever since Bill put them in his first book. But you know, it’s on the list with making my own bouillabaisse, paella, and beef bourgignon, a nice idea.

Anyways. In the latest Gourmet Traveller there was a recipe for crumpets with maple butter. I bypassed the crumpet for the heart bypass with the maple syrup. The pancakes are the recipe I’ve been making since 1988. I’m sorry the photos are out of focus, I was kinda excited to get eating.

Pancakes with maple butter
The pancakes

  • 2 eggs
  • 2 cups buttermilk
  • 2 tbs caster sugar
  • 2 cups SR flour
  1. Whisk the eggs with the milk and sugar
  2. Fold in the flour
  3. Heat a frypan over medium heat and melt some butter in the pan.
  4. Add a few tablespoons of batter and cook until bubbles form, turn and cook for a few more minutes.

Now we have a hundred children I double this and make pikelets with any batter left over.

The maple butter

  • 250g butter, softened
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  1. Whip the butter using a Kitchen-Aid or whatever that utensil is called generically
  2. Add the maple syrup and the cinnamon
  3. Try to only eat a little bit
As you can see, I made the corn fritters as well.
The roasted tomatoes were just out of shot.

Great to eat with: bacon