By Lacey Pike of A Little Cup of Sea (born & bred Newfoundlander) & Alannah Jensen of Lannie Rae Gourmet (born & bred Labradorian)
For more amazingness from Alannah please visit at Lannie Rae Gourmet
No never ending soliloquy here before a recipe my friends… let’s just get to the good stuff. A cozy fresh baked take on Newfoundland and Labrador’s beloved traditional touton… a delightful treat on a cold gray day or a fun brunch addition… and look… I get it screech sauce!? Screech tastes like paint thinner I know. The Labrador to my Newfoundland, aka Alanna Jensen, is a recipe maven and the spiced screech is TO DIE FOR in this sauce on these very apple waffletons.
…oh and remember you can order our strawberry jam filled waffletons when you book in for some relaxing time at the beach hut!
What you will need:
- Your favourite white bread recipe
- Apple Pie Filling {recipe below}
- Hot Toddy Screech Sauce {recipe below}
- Choice oil spray for greasing waffle maker – I use avocado oil
- Kitchen scale
- Wafflemaker
- Baking pan & parchment
Start by preparing your favourite white bread recipe and let it rise only once for about 2 hours.
While the dough is rising, prepare a baking sheet with parchment paper and spray with your choice of oil spray.
Now is the time to prepare the Apple Pie Filling and the Hot Toddy Screech Sauce: see below.
Peel and finely chop apples
In a small saucepan over medium-high heat, cook the apples until soft (about 3-5 minutes) then add the butter and vanilla.
Mix together the sugars, spices and cornstarch and then stir into the apple mixture. Continue to stir until the pie filling thickens - about 2 minutes.
Remove from heat and set aside to cool slightly before placing in the waffleton dough.
Make ahead and store in a sealed container in the fridge until ready to use.
In a small saucepan, on medium heat, melt the butter.
Whisk in the sugar until incorporated and the sugar is dissolved and the mixture is smooth.
Continuing to whisk, pour in the heavy cream, the vanilla, and then the rum.
Boil and whisk for about 1 minute and either keep warm on low heat or remove from heat and cool to thicken slightly.
Make ahead and store in a mason jar in the fridge until ready to use! Reheat slowly, while in the jar in a hot water bath or place the sauce in a small sauce pan and reheat on low heat.
Once the dough has risen, divide it into 60g pieces and place on the prepared baking sheet.
One at a time, form a piece of dough into a ball. Using your hands flatten the dough piece into a circle.
Cup the now flattened dough circle in your hand and using a tablespoon
Place one tablespoon of apple pie filling into the centre of the dough cup. Fold the circle of filled dough in half and pinch the edges together to contain the apple pie filling within. Ensure the edges are free of any filling for a good seal.
Gently form the sealed half circle back into a ball and then press semi flat onto the prepared baking sheet.
Repeat this process for all remaining dough pieces. (optional filling recommendations: bakeapple jam, blueberry jam, damson plum jam)
When all the dough pieces are stuffed and placed back on the baking sheet, spray the tops with oil, cover lightly with wax or parchment paper and let them rise for 20 minutes or until fluffy.
While the future waffletons are rising, condition your waffle iron with your choice of oil spray and preheat to a medium-high heat. Refer to your waffle iron manufacturers’s suggestions if necessary.
Place the stuffed dough balls onto the waffle iron (as many as your iron allows), close and bake until golden and crisp, making sure the dough is completely cooked. You may have to do a couple test ones until you find the right cooking time for your particular wafflemaker.
Remove baked waffletons from the wafflemaker, place back onto the baking tray.
Repeat until all the dough balls are baked.
Serve warm with a generous helping of Hot Toddy Screech Sauce & a dash of cinnamon if desired!
Ingredients
Directions
Start by preparing your favourite white bread recipe and let it rise only once for about 2 hours.
While the dough is rising, prepare a baking sheet with parchment paper and spray with your choice of oil spray.
Now is the time to prepare the Apple Pie Filling and the Hot Toddy Screech Sauce: see below.
Peel and finely chop apples
In a small saucepan over medium-high heat, cook the apples until soft (about 3-5 minutes) then add the butter and vanilla.
Mix together the sugars, spices and cornstarch and then stir into the apple mixture. Continue to stir until the pie filling thickens - about 2 minutes.
Remove from heat and set aside to cool slightly before placing in the waffleton dough.
Make ahead and store in a sealed container in the fridge until ready to use.
In a small saucepan, on medium heat, melt the butter.
Whisk in the sugar until incorporated and the sugar is dissolved and the mixture is smooth.
Continuing to whisk, pour in the heavy cream, the vanilla, and then the rum.
Boil and whisk for about 1 minute and either keep warm on low heat or remove from heat and cool to thicken slightly.
Make ahead and store in a mason jar in the fridge until ready to use! Reheat slowly, while in the jar in a hot water bath or place the sauce in a small sauce pan and reheat on low heat.
Once the dough has risen, divide it into 60g pieces and place on the prepared baking sheet.
One at a time, form a piece of dough into a ball. Using your hands flatten the dough piece into a circle.
Cup the now flattened dough circle in your hand and using a tablespoon
Place one tablespoon of apple pie filling into the centre of the dough cup. Fold the circle of filled dough in half and pinch the edges together to contain the apple pie filling within. Ensure the edges are free of any filling for a good seal.
Gently form the sealed half circle back into a ball and then press semi flat onto the prepared baking sheet.
Repeat this process for all remaining dough pieces. (optional filling recommendations: bakeapple jam, blueberry jam, damson plum jam)
When all the dough pieces are stuffed and placed back on the baking sheet, spray the tops with oil, cover lightly with wax or parchment paper and let them rise for 20 minutes or until fluffy.
While the future waffletons are rising, condition your waffle iron with your choice of oil spray and preheat to a medium-high heat. Refer to your waffle iron manufacturers’s suggestions if necessary.
Place the stuffed dough balls onto the waffle iron (as many as your iron allows), close and bake until golden and crisp, making sure the dough is completely cooked. You may have to do a couple test ones until you find the right cooking time for your particular wafflemaker.
Remove baked waffletons from the wafflemaker, place back onto the baking tray.
Repeat until all the dough balls are baked.
Serve warm with a generous helping of Hot Toddy Screech Sauce & a dash of cinnamon if desired!
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