Tipsy Tête à Papineau Waffles with dried Cranberries

Tipsy Tête à Papineau Waffles with Dried Cranberries


The idea for this came from my supplier’s website and adapted from Mrs. Cheese’s waffle mix. Makes 10 waffles


Ingredients:
300 g finely grated Tête à Papineau cheese
120 g finely chopped dried cranberries
¾ cup water
2 ¼ tsp active dry yeast (one packet)
3 cups flour
¼ tsp salt
3 large eggs separated plus 1 egg white
1/3 cup sugar
1 bottle of beer
8 tbsp (125ml) unsalted butter melted and cooled
2 tsp vegetable oil
2 tsp vanilla extract
45 g finely chopped chives
Freshly ground nutmeg


Preparation and Cooking:
Heat water to be lukewarm (41-43 degrees C)


Dissolve yeast in the water with a pinch of sugar from the recipe


Let stand for 5-10 minutes, until mixture begins to foam


Put the flour and salt into large bowl (reserve)


Add egg yolks, one of the egg whites and remaining sugar to the yeast mixture, stir to blend


Add beer, melted butter, oil and vanilla to the egg mixture. Stir until smooth


Stir liquid mixture into the flour mixture and beat until smooth


Fold in cranberries, cheese and chives


Beat egg whites until stiff peaks form


Fold the egg whites gently into the batter


Let batter stand for 1 hour, stir every 15 minutes

Cook the waffles in a waffle iron and enjoy.


Breakfast waffles always pair well with a favourite Mimosa recipe!