Ingredients For Waffles:

1 1/2 teaspoons dry active yeast

1/2 cup water, slightly warmed

1 tablespoon brown sugar

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

2 cups whole milk

3/4 cup minus 1 teaspoon melted, browned and cooled Kerrygold

Unsalted Butter

3 eggs

Pure maple syrup for serving

For Brown Butter Cream

1 cup browned and completely cooled Kerrygold

Unsalted Butter

3 tablespoons pure maple syrup

1/2 cup cold whipping cream

1/2 teaspoon kosher salt

Instructions:

For Waffles:

  1. In a small bowl mix the yeast with the warm water and brown sugar. Let it sit. Then in a large bowl, whisk together flour, baking powder and salt.
  2. In another medium sized bowl, beat the egg, milk and cooled browned butter together.
  3. Whisk in yeast, water and sugar mixture.
  4. In the large bowl holding the flour, powder and salt, make a little well and slowly whisk in your wet ingredients. Whisk until completely combined.
  5. Cover bowl with plastic wrap and let it sit at room temperature and rise for 5-8 hours. Make sure your bowl is big enough for the rise time. This is a great waffle batter to make the night before you want to have waffles.   
  6. Batter should have grown slightly and appear to be bubbly. Mix it together again the morning of your waffle making to ensure it’s all incorporated.
  7. Heat your waffle maker, and when hot, brush with melted Kerrygold Unsalted Butter and pour in a little batter.
  8. Cook waffles until golden brown.  
  9. Serve with brown butter cream and a drizzle of maple syrup.  

NOTES: If you have waffles to spare, wrap each cooled waffle individually in plastic wrap and store in an air-tight container in the fridge and then toast them to reheat and serve.  

For Brown Butter Cream:

  1. In a heavy bottomed saucepan melt Kerrygold Unsalted Butter over medium low heat until it starts to brown. It takes about 5-10 minutes depending one the the temperature of your butter, your pan and your heat. Swirl the butter around a little bit as it starts to melt. The butter should reach a nice toasty almond color but no darker.
  2. When the butter is browned, immediately turn off the heat and scrape the speckles up using a soft spatula and pour into a separate bowl. Set aside to cool overnight or until it solidifies. You can try to speed up the process by putting it in the fridge too.
  3. Whip cooled and solidified brown butter on medium speed in an electric mixer until slightly fluffy. About 2 minutes.
  4. Add salt, maple syrup and then slowly add the cream. Cream should be cold, but keep in mind that the mixture may look a little curdled at first. The goal here is to create a mix between whipped butter and whipped cream – it takes a few minutes to come together. 
  5. Scrape down the sides and whip again until the mixture is smooth and doesn’t look curdled at all.

Recipe by Robyn Holland (@sweetish.co)