De Sugar and Chocolate via Les plats Cuisinés d’Esther B
375 g (3 cups) all-purpose
1 ml (1/4 teaspoon) salt
250 ml (1 cup) milk, heated 100°F
30 g ( 2 tablespoons) instant yeast
10 ml (2 teaspoons) de vanilla
200 g (1 cup - 2 sticks) butter, room temperature
150 g (2/3 cup) maple flakes or sugar
In a large bowl, wisk the milk and the yeast.
Set aside until bubbly, about 5 - 10 minutes.
In a bowl, whisk together the flour and the salt.
In a small bowl, wisk the eggs and the vanilla.
Stir the eggs mixture into the yeast, followed by the flour mixture.
Making sur to mix thoroughly.
Cover with plastic wrap and let rise for 30 minutes.
The mixture will be thick and elastic.
Beat butter until creamy and add maple flakes or sugar.
Stir butter mixture into the dough.
Cover and let rise for another 30 minutes.
Heat waffle iron.
When ready, scoop batter into the grid.
Make sur to fill the grids about 3/4 full.
Cook according to waffle iron instructions.
Serve with butter and syrup.