Pumpkin Brussels Waffle: Experiment #2
My last experiment with a pumpkin Brussels waffle turned out well, but I think I can tweak the pumpkin up considerably. Once I perfect a recipe, I’ll devote a formal page to it. For now, here is the latest incarnation…
Pumpkin Brussels Waffle
Yield: 1 waffle
62.0g unbleached white pastry flour
0.165g Safbrew T-58 ale yeast
65.5g pumpkin juice (room temperature)
25.0g whole milk (at 43ºC/110ºF)
25.0g egg (warmed in a water bath) and then lightly beaten
1.30g fine salt
0.50g ground Indonesian cinnamon
0.44g ground ginger
0.19g grated nutmeg
0.15g ground clove
28.5g melted European style butter (at 43ºC/110ºF)
2. Add the 49.0g pumpkin juice and 17.0g whole milk to the flour/yeast mixture. Stir to moisten all of the flour, and then cover the bowl with plastic wrap. Let is rest 3 hours at room temperature, and then place it in the fridge for at least 12 hours (or up to 48 hours).
3. Take the chilled batter from the fridge, and allow it to warm at room temperature for 1 hour.
4. Then add the remaining 25.0g whole milk, egg, salt, spices and butter. Mix to blend completely, but do not overmix.
5. Transfer the batter to a 500ml or 2 cup measuring cup with volume markings. The batter should be ~185ml in volume.
6. Allow the batter to rise for ~3 hours, until it reaches 380ml in volume.
7. Pour your batter into a preheated iron at 202ºC/396ºF, and cook for 3 minutes 25 seconds.
Allow the cooked waffle to cool until it reaches 49ºC/120ºF, and then place it back on the iron to cook for 10 seconds. Dust the finished waffle liberally with powdered sugar and enjoy.