|250 g||mascarpone cheese|
|345 ml||milk (divided)|
|65 g||sugar (divided)|
|7 g||active dry yeast|
|1½ tsp||vanilla extract (divided)|
|2 tbsp||maple syrup|
|vegetable oil for frying and greasing|
Heat most of the milk and butter in a pot set over medium heat until butter is melted and milk is warm. Add some of the sugar, flour, active dry yeast, and salt to a bowl and mix to combine.
Add buttermilk, eggs, and some of the vanilla extract to a bowl and mix for approx. 1 min. Add warm milk and butter mixture to the flour mixture and mix until combined. Then add the egg mixture and mix until just incorporated.
Cover the bowl with plastic wrap and set aside to rest for approx. 1 hr. In the meantime, cut peaches into thick slices. Add vegetable oil to a pan set over medium heat, add the peach slices, and cook for approx. 1 min. then deglaze with orange juice. Add remaining sugar and caramelize for approx. 2 min. or until peaches are just soft and glistening.
After 1 hr. resting, the waffle dough should have doubled in size. Preheat waffle iron and grease with some vegetable oil. Using a small ladle, add dough to waffle iron and bake for approx. 5 min. Repeat with remaining dough.