Waffles
1 1/2 teaspoons (5 g) dried yeast
2 teaspoons (4 g) sugar
1 teaspoon grated nutmeg
Scant 2 cups (225 g) flour
2 eggs, at room temperature
1 cup (235 ml) cream, at room temperature
1 cup (225 g) salted butter*, melted
1 teaspoon (5 ml) rose water
Wine and Butter Sauce
1/2 cup (113 g) butter, melted
1 teaspoon cinnamon
1 tablespoon (12 g) sugar
2 tablespoons (30 ml) sack**
*If using unsalted butter, add a pinch of salt
Instructions:
1 For the waffles: Whisk together the yeast, sugar, nutmeg, and flour.
2 Beat the eggs well, then whisk in the cream. Add the melted butter and rose water and mix to combine.
3 Add the dry ingredients to the wet and mix until just combined (some lumps are fine). Cover and leave it to rise for at least an hour. It will get a little bubbly or puffy.
4 Since there’s so much butter in the batter, there’s no need to grease your waffle maker. Otherwise, follow the manufacturer’s instructions for your waffle maker. You can keep finished waffles hot in a warm oven (around 200°F (95°C)) while you make the rest.
5 For the sauce: Whisk together the butter, cinnamon, sugar, and sack until the sugar is dissolved. You could make this while the waffle batter rises, just keep it warm so the butter stays melted.
6 Serve the waffles forth with the warm sauce.