A rich, deep-fried Southern waffle stack is covered in melted vanilla-honey-butter and topped with a dark, jammy Boysenberry and Forest Fruit reduction. This recipe is designed specifically for 55W DL Mesh, avoiding any muddy flavors.

The Fried Southern Waffle
I didn't want a regular toaster waffle. I wanted a heavy, greasy, deep-fried southern diner waffle. LB Belgian Waffle (4.5%) provides the soft, malty, golden interior. For the crispy, oily, deep-fried outside, I layered FA Zeppola (1%) and WF Deep Fried Pastry Dough (1%). Together, they add an oily, rich moisture that keeps the heavy all-purpose waffle from drying out the palate.

The Melting Honey-Butter
Instead of regular maple syrup, I created a melting honey-butter glaze. CAP Golden Butter (0.5%) offers a salty, savory dairy kick. WF French Vanilla Thick (1%) acts as the emulsifier, adding dense vanilla weight to help “melt” the butter into the waffle. Lastly, SSA Honeycomb Crumble (0.75%) brings a dark, baked, sticky honey crunch right into the center of the butter.

The Dark Fruit Reduction
6.5% of fried dough needs a strong contrast to prevent olfactory fatigue on a mesh coil. FLV Boysenberry (1.5%) provides a bold, jammy, dark, tart note to cut through the grease. It is supported by FA Forest Mix (1%), which expands the dark berry flavor and prevents the boysenberry from feeling one-dimensional.

I used PUR Super Sweet (0.35%) instead of CAP to avoid introducing citric acid into the warm butter flavor, keeping the dairy clean and helping with coil caramelization.

Steep Time: 7 Days Minimum. The SSA Honeycomb Crumble contains floral honey esters that taste harsh right after mixing. After 7 days, it develops into a smooth, sticky baked honey, and the deep-fried waffle base becomes fully saturated.