Belgian-Style Waffles with Whipped Cream & Blood Oranges

5 from 2 votes

Belgian-Style Waffles with Whipped Cream & Blood Oranges

Lightly crisp and subtly sweet, these Belgian-Style waffles topped with a white chocolate-infused whipped cream and blood oranges for a bright and airy finish.

Prep Time50

Cook Time10

Total Time1

Course: Breakfast, Brunch, food and drink

Cuisine: Belgian, north american

Keyword: brunch recipes, fancy brunch recipes, waffle recipes

Servings: Waffles

Calories: 394kcal

Author: Philip Lago and Mystique Mattai

Ingredients

½ cup milk lukewarm
2 tablespoon sugar
1 teaspoon active dry yeast
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon cinnamon
¼ teaspoon salt
½ cup salted butter room temperature
1 cup heavy cream
2 tablespoon sugar
1 oz white chocolate finely grated
2 blood oranges thinly sliced
Fresh mint for garnish

Instructions

Warm milk until lukewarm and pour into a medium bowl. Whisk in the sugar and yeast. Set aside for a couple of minutes and whisk again to dissolve the yeast. Beat in the egg and vanilla.
In a large bowl combine the flour with the cinnamon and salt. Make a well in the centre and pour in the yeast mixture. Stir with a spoon to combine until it forms a shaggy dough.
Turn the dough out onto a lightly floured surface and knead until smooth. Flatten the dough out and spread the softened butter evenly on top. Fold the dough over to encase the butter and knead until the butter is completely incorporated in the dough. (It will be sticky) Place the dough into a large clean bowl and cover with a damp towel. Place in a warm area of your kitchen to rise until almost doubled in size, about 30 to 40 minutes.
While the dough is rising, place the heavy cream into a medium bowl. Whisk vigorously until thickened then add sugar. Continue to whisk until stiff peaks form, then fold in grated white chocolate. Place in the fridge until serving.
Once the dough has risen, punch the air our and divide dough into 6 to 8 equal portions (see note). Roll each portion and place on the counter with a damp towel overtop for 10 minutes.
Heat your waffle maker as per the manufacturer instructions. Grease the waffle maker with butter if necessary. Place a dough portion on the centre of the waffle iron and close the lid, pressing down slightly. Bake until golden brown and place in a warm oven while you bake the rests of the waffles.
Plate each waffle with a dollop of whipped cream and stack. Top with an additional dollop of whipped cream, a few slices of blood orange or citrus fruit and finish with a light dusting of icing sugar. Drizzle with maple syrup.

Notes

- Recipe will make six 6-inch waffles or eight 4-inch waffles

Nutrition