Ingredients
For the waffles
A little bit of lukewarm milk
50 g fresh yeast (or 2 packs dried)
150 g white caster sugar
250 g melted butter
1 eggs
500 g wheat flour
2 tablespoons dried fruit powder such as raspberry, beet or pomegranate powder
1 pinch of salt
For the syrup
50 g of agave or maple syrup
200 g of raspberry jelly
100 g of butter
200 g of white caster sugar
2 g of cinnamon powder
1 pinch of ground cloves
1 tablespoon of dried fruit powder (the same you used for the dough)
2 pinch of salt
Extra needed: waffle iron (e.g. model 261 from Cloer) and a metal cutter in the shape of a heart with a maximum size of 8 cm ø
Wash the rhubarb well and peel it. Cut the stalks into pieces of a couple of centimeters. Put them in a saucepan with 50 ml of water, add 75 g of sugar. Let simmer for about 10 minutes. Finely mash the cooled pulp with a blender.
How to proceed
Dissolve the yeast and some sugar in the lukewarm milk. Beat the egg. Mix the melted butter (not too hot!), the remaining caster sugar and the egg. Mix the flour with the salt, cinnamon powder and fruit powder. First add the dissolved yeast and stir. Then mix with the butter-egg mixture and knead until a smooth dough forms. Cover the dough with a warm, damp cloth and let it rise for 1 hour (choose a warm place such as a sunny spot or near the heating).
Meanwhile, melt the syrup, jelly, butter, caster sugar and a pinch of salt in a pan until the sugar is completely dissolved. Let the liquid boil a little so that the syrup thickens. Add the cinnamon powder, ground cloves and fruit powder and stir well. Let the syrup cool until lukewarm. Boiling syrup is 170 ˚ C hot.
Form the proofed dough into balls of about 30 grams and place them on a dish or baking tray. Keep a little distance so that they do not touch. Cover them again with a warm damp cloth and let them rise for another 10 minutes. Preheat the waffle iron medium hot. Bake golden brown waffles of about 8 cm diameter (at least sufficiently large for the size of your heart cutter). This takes about 2 minutes. Cut out a heart with the cutter and store the leftovers in a separate container; they are delicious in your muesli, yogurt or dessert.
Cut the waffles in half immediately after baking using a sharp knife. Let them cool on a wire rack. Brush one side with the syrup, put them back together and press gently. It is a matter of trying how much syrup you need. If you don’t take enough, the waffles might be too dry. If you take too much, the syrup will run out. If the syrup has hardened too easily to spread on the wafers, gently heat it to the proper thickness.
Preparation time: approx. 90 minutes (including rising) Baking time: approximately 2 minutes / piece
