Together Breakfast
Ingredients: all-purpose flour, sugar, cornmeal, kosher salt, dry active yeast · 40 min cook time · 750kcal · $18.50
Ingredients
240g all-purpose flour, 1tbsp sugar, 1tbsp cornmeal, 1tsp kosher salt, 2tsp dry active yeast, 2cups whole milk, 10sticks unsalted butter, 2to taste eggs, 1.25tsp vanilla extract, 0.33cups unpopped popcorn, 3tbsp coconut oil, 0.5cups brown sugar, 0.5cups maple syrup, 3tbsp water, 0.125tsp baking soda, 1cups heavy cream, 2tbsp powdered sugar, 1to taste strawberry
Instructions
1. Beat together 2 eggs with a teaspoon of vanilla and set aside.
2. In a large bowl, combine 240 grams of all-purpose flour, 1 tablespoon each of sugar and cornmeal, 1 teaspoon kosher salt, and 2 teaspoons dry active yeast. Whisk until homogeneous.
3. Heat 2 cups of whole milk and 1 stick of unsalted butter to 105 degrees Fahrenheit.
4. Add warm milk and butter mixture to the dry ingredients, then fold in the egg and vanilla mixture until combined and lumpy but without streaks of egg.
5. Transfer batter to a container and let it rise at room temperature for 1 hour or until double in size. Alternatively, chill in the fridge overnight.
6. Make popcorn on the stovetop by heating 3 tablespoons of coconut oil in a large stockpot with 2-3 corn kernels. When one pops, remove from heat, add unpopped popcorn, cover, and let sit off heat for 30 seconds. Return to medium-high heat and shake constantly until popping slows down.
7. To make caramel, combine 1/2 cup brown sugar, 1/2 cup maple syrup, 6 tablespoons unsalted butter, and 3 tablespoons water in a medium saucepan. Cook over medium-high heat for about 10 minutes until it reaches 240 degrees Fahrenheit.
8. Add 1/8 teaspoon baking soda and 1/4 teaspoon vanilla extract to the caramel, mix until combined, and immediately pour over the popcorn, folding to evenly coat.
9. Spread caramel popcorn evenly on a parchment-lined baking sheet and bake in a preheated 300 degree Fahrenheit oven for 20-25 minutes, rotating halfway through. Let cool completely and break into pieces.
10. Cook yeasted waffle batter in a waffle iron following manufacturer instructions (about 1/3 cup per waffle for 5-7 minutes) until lightly golden brown. Keep warm in a 250 degree Fahrenheit oven.
11. Make whipped cream by combining 2 tablespoons powdered sugar and 1 cup heavy cream in a whipped cream siphon, charge with CO2, and shake.
12. Assemble by piling waffles into a stack, generously dressing with caramel popcorn, maple syrup, whipped cream, and topping with a strawberry.
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