Cream-Filled Waffles

Cream-Filled Waffles

 1/4           cup  sugar

2 cups warm milk (110F)
2 tablespoons warm milk (110F)
2 packages active dry yeast
3 1/2 cups all-purpose flour
pinch of salt
1/2 cup butter
1 tablespoon butter
4 eggs
grated peel of 1/2 lemon
1 1/4 cups whipping cream
1/4 cup powdered sugar – sifted

Stir pinch of salt into warm milk; sprinkle with yeast. Let stand 5 minutes or until surface is frothy. Stir gently to moisten any dry particles remaining on top.

Sift flour, remaining sugar and salt into large bowl.

Melt butter; cool slightly. Lightly beat butter, eggs and lemon peel into yeast mixture. Pour into flour mixture. Beat well until batter begins to bubble. Cover and let rise in warm place 25 minutes.

Heat waffle iron, brushing inside well with oil. Put a little of the batter in waffle iron for each waffle. Cook until golden brown, 5 to 7 minutes, depending on temperature of iron. Break up waffles into sections. Cool on rack.

FILLING: Beat cream and powdered sugar until stiff. Put into pastry bag fitted with fluted nozzle. Fill pairs of cooled waffles with piped whipped cream mixture. Sprinkle with additional powdered sugar.