Pumpkin pie waffles

Method

1. Combine the yeast and water in a large bowl and set aside for 5 minutes or until frothy, then whisk in the eggs, butter and vanilla until well combined. Sift over the flour, sugar and salt, and whisk until smooth. Cover with plastic wrap and set aside in a warm draught-free place for 1 hour or until doubled in size. (Alternatively, refrigerate overnight if making in advance.)
2. Meanwhile, to make the caramel sauce, place the sugar in a small saucepan over medium–high heat and cook, swirling the pan occasionally, for 7 minutes or until it becomes a caramel (make sure no lumps of sugar remain). Reduce the heat to low– medium, add the butter and whisk until combined, then gradually add the cream (be careful as it will bubble up) and salt, and whisk until smooth and combined. Remove from the heat and set aside to cool slightly.
3. Preheat the oven to 180°C and line a baking tray with baking paper.
4. To make the candied pecans, place the sugar and water in a small saucepan over medium–high heat. Bring to a simmer, stirring until the sugar dissolves, then add the pecans and stir to coat. Transfer to the prepared tray and bake for 8 minutes or until caramelised and roasted. Cool, then roughly chop.
5. When you are ready to cook the waffles, preheat your waffle iron or maker. Add the pumpkin purée and spices to the waffle batter and stir until well combined, then stir in the pearl sugar. Cook the waffles, in batches, until golden (the cooking time will depend on your waffle maker).
6. Scoop ice cream or dollop whipped cream generously over the waffles, then drizzle over the salted caramel sauce and scatter with candied pecans. Serve immediately.