Top tender waffles with a strawberry cream sauce to make a delightful spring brunch.
- 2 1/4 cups milk
- 1 stick unsalted butter, cut into cubes, plus more for the waffle iron
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup warm water
- 1 package dry active yeast
- 2 3/4 cups all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking soda
- 1 cup mascarpone, at room temperature
- 2 tablespoons strawberry jam
- Few drops fresh lemon juice, to taste
- Confectioners’ sugar, to taste
- Sliced strawberries, for serving
In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt. Set aside until lukewarm.
Combine warm water and yeast in a large bowl. Let stand until foamy, about five minutes.
Stir in warm milk mixture. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
In a small bowl, whisk together the mascarpone and jam. Add lemon juice and confectioners’ sugar to taste.
Preheat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with butter, then pour on a portion of the waffle mix.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve. Serve with a dollop of strawberry cream in the center of each waffle, sliced strawberries on top, and confectioners’ sugar dusted over all.