Bring the ski slopes flavour to your kitchen with these tasty caramel and cinnamon waffles.
Warm them on top of your hot coffee for a caramel centre that just oozes out.
For the Dough:
• 7g fast-action dried yeast
• ½ tsp ground cinnamon
• 40g caster sugar
• 200g plain flour (plus some spare for dusting)
• 40g unsalted butter
• 40ml warm water
• 1 large egg
• pinch of salt
For the Caramel:
• 1 tsp ground cinnamon
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 100g light brown soft sugar
• 50g unsalted butter
• You will also need a waffle iron that can work on your hob - it’s the same one you use to make ice cream cones and they cost less than £20
• 10cm round metal cutter
To make the dough cut the softened butter into cubes and rub into the flour using mixer. Mix in the yeast, cinnamon and sugar.
If you have a mixer, change to dough hook and slowly pour in the warm water then add the beaten egg (you can also do this in a bowl by hand) then add the salt and knead for a couple of minutes until it is soft and comes together.
Leave it to rest and grow for around half an hour then divide it into 9 pieces and roll into small balls ready to be cooked.
To make the caramel mix together the butter and sugar in a pan on a low heat. You need all the sugar to be dissolved otherwise they will taste grainy when cooked.
Add the cinnamon and syrup and keep heating then take off the heat and stir in the vanilla. Keep this warm so it does not set hard.
To make the waffles you heat the iron on your hob then add a dough ball into the middle and press down. Bake for a couple of minutes on each side until it looks a nice golden colour.
Remove and immediately cut using the metal cutter then carefully slice in half horizontally. You need to work quickly otherwise the sugar waffles set a bit like an ice cream cone.
Add a teaspoon of caramel, squeeze together the halves and leave to cool.
These last for ages and taste amazing gently warmed over a hot coffee so the caramel starts to ooze!
