Pumpkin Belgian Waffles with Maple Cream and Speckuloos

You will need:

2 1/2 teaspoons yeast
1/2 cup lukewarm milk
3 1/2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
2 squares (8-oz) butter, softened
2 eggs
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla
1 cup Belgian Pearl Sugar

Add 2 1/2 teaspoons yeast to 1/2 cup lukewarm milk.

Stir to dissolve.  Set aside.

Roughly cut up 2 sticks of butter.

Add flour to a large mixing bowl.

Add the spices:  1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon cloves, and 1/2 teaspoon fresh grated nutmeg.

Add 1/2 teaspoon salt.

Mix together.

Add butter to flour mixture.

Mix until the butter is incorporated and has a sandy appearance.

With the mixer running, add  2 eggs.

Add 1/2 cup cooked or canned pumpkin.

Add milk/yeast mixture.

Mix until the dough is smooth and pulling away from the sides.

Scrape down the sides of the bowl and form the mixture into a rough ball.

Cover and let rise for 45 minutes.

Meanwhile prepare the whipped cream.  You will need:

1 cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon vanilla

In a medium size mixing bowl, mix together 1 cup cream and 2 tablespoons pure maple syrup.

Add 1 teaspoon vanilla.

Beat until soft peaks form.  Refrigerate until ready to use.

Once the dough has risen for 45 minutes, uncover.

Add 1 cup pearl sugar.

Mix only long enough to incorporate the sugar into the dough.  Don’t over mix or break up the sugar.

Scrape down sides of the bowl and fold the dough over a few times to mix in sugar.

Measure 1/2 cup of the dough and place on a parchment lined baking sheet or silicone mat.

Cover and let rest for 15 minutes.  If you want to have the dough ready for waffles first thing in the morning, at this point cover with plastic wrap and refrigerate dough overnight.  Allow dough to set out at room temperature for 30 minutes prior to cooking.

Place just one portion of the dough into the center of the waffle iron.  Cook for approximately 3 minutes.

Once the waffle is golden brown, remove from waffle iron.

Warning:  Once the sugar melts it is extremely hot.  I use two forks to lift the waffle out.  Getting the melted sugar on your skin is like dripping glue from a hot glue gun.  It hurts!!!!  Please be careful.

Place the cooked waffle on a cooling rack to maintain the crisp outer crust.

Add a dollop of whipped cream and a scoop of speckuloos.  Savor.

 

Pumpkin Belgian Waffles
2 1/2 teaspoons yeast
1/2 cup lukewarm milk
3 1/2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
2 squares (8-oz) butter, softened
2 eggs
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla
1 cup Belgian Pearl Sugar

Maple Cream:
1 cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon vanilla

Speculoos or Biscoff Spread

Add yeast to the lukewarm milk.  Stir to dissolve the yeast then set aside.  In a large mixing bowl combine flour, salt, cinnamon, ginger, nutmeg, allspice, and cloves.  Add softened butter and mix until the mixture is a sandy consistency.  Add eggs, pumpkin, milk mixture and vanilla.  Mix until the dough is smooth and begins to pull away from the sides of the bowl.  Cover and let rise for 45 minutes.  Mix in pearl sugar and divide dough into 1/2 cup scoops.  Place on a baking sheet lined with parchment or a silicone mat.  Cover while heating waffle iron.  Once the waffle iron has heated place one scoop of the dough in the center of the iron.  Cook for about 3 minutes depending on your waffle iron.  Carefully remove waffle once the sugar melts it is extremely hot and can burn your fingers.  Carefully lift waffle out with the aid of two forks. Top with maple whipped cream and a scoop of speculoos.  Makes 9 Belgian waffles.

To make Maple Cream:
Mix together cream, maple syrup and vanilla in a medium size mixing bowl.  Beat until soft peaks form.

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