You’ll need (8 small waffles):
(for the dough)
220g full fat milk
8g instant yeast
50g light brown sugar
40g butter at room temperature, cut into cubes
a pinch of salt
(for the cherry filling)
340g cherries, fresh or canned
1 tbsp stevia or 2 tbsp sugar
1 tbsp lemon juice
1 1/2 tbsp cornstarch
(to serve along with the waffles)
First, make the dough. In a large bowl, heat the milk until lukewarm. Sprinkle with yeast and let it sit for ten minutes.
Add light brown sugar, egg, butter and flour and stir until the dough comes together. Add salt. Using the dough attachment of a kitchen machine, knead the dough for twelve to fifteen minutes, or until stretchy and less sticky. Grease a bowl with a little oil and let the dough rise on a warm place for 90 minutes, or until doubled in volume.
Meanwhile, make the cherry filling. Drain the cherries, if using canned, and add with the rest of the ingredients to a saucepan. Turn on the heat and keep stirring until thickened, 3 to 4 minutes. Set aside and let it cool down.
Switch on a waffle iron and grease with butter. If using a Kitchenaid ® iron, then follow the instructions below. If working with another iron, then roll out the dough according to the shape of your iron.
Remove the dough from the bowl and punch it down. Slice into four balls, two small and two big ones. Roll out a big ball and divide half of the cherry filling onver the four ‘compartments’, just like your waffle iron has. Make sure not to overcrowd the dough.
Roll out a small ball and cover the bottom dough layer. Trim the edges and seal well. Repeat this for the remaining small and big dough ball.
Bake the waffles 3 to 4 minutes, or until golden brown. Serve with Nutella & whipped cream.