Ingredients
¾ cup whole milk
2 tablespoons warm water
1 ½ tsp sugar
2 tsp instant yeast
2 large eggs, lightly whisked
1 cup unsalted butter, softened
3 Tbs honey
3 Tbs white sugar
3 tsp vanilla
2 cups bread flour
1 ½-1 ¾ cups flour
2 cups belgian pearl sugar
Preparation
Add the ½ teaspoons of sugar to the milk, warm water and yeast, stirring to combine. Allow the yeast to poof or get foamy and puffy.
In a large bowl beat together the butter and sugars. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in standing mixture with dough hook and add 2 cups of flour. Mix until dough is thoroughly incorporated, and add the remaining flour. Cover with plastic wrap and let prove up to 4 hours.
See notes about testing in the fridge overnight. Then punch down and knead pearl sugar.
separate into 8-10 equal dough balls, between 120-130 grams. Place on buttered waffle iron and cook until lightly golden brown.
Notes
You can let the dough rest for up to 24 hours covered in plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature before you cook it (I don’t suggest this way! Waffles are less fluffy.) Need to skimp on the prove time? No biggie! But you will lose some awesome flavor.
For the waffles to be as close as you can to the original, I’d use about 20 sugar pearls per waffle.
whipping cream
¼ carton of heavy whipping cream
¼ cup of organic granulated sugar.
Combine the heavy cream and sugar and whip on high until very thick and most of it is sticking to the sides of the bowl.
Topping ideas
All berries!
Nutella
Biscoff
Lemon curd
Caramel
Icecream
Peaches
Kiwi
Custard
Stuff waffle with chocolate sticks
Nutmeg and cinnamon cream
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