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Stuffed Waffles
Lots of opportunities to be creative with this recipe. Choose your favorite fruit or sweet fillings for these waffles. Just make sure to seal the sides well
or all the filling will sneak out and burn to the grids.
GRID
Stuffed Waffle (M008) YIELD 8-10 waffles RESTING TIME 2 hours
INGREDIENTS
Waffles
- 4 cups flour
- 2 tbsp. yeast
- ¾ cup milk, warmed (100-110°F)
- 2 eggs, plus 2 yolks
- 6 tbsp. butter, melted
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1 pinch of salt
PREPARATION
For best results, use a stand mixer with a dough hook.
1. Mix the compote with the potato starch/thickener and set aside.
2. Heat the milk until warm. Mix the yeast with half of the milk. Set aside.
3. Pour the flour into a large bowl then add the milk/yeast mixture, sugar, eggs, yolks, and melted butter. Mix well.
4. Add the remaining milk with the cinnamon and salt. Knead well, cover and leave to rest for 2 hours.
5. Preheat the waffle iron to 7 on the dial.
6. The batter is sticky, for best results divide the dough into ¼ cup pieces and roll onto lightly floured surfaces being careful not to get too much
flour onto the center of the dough pieces. Fill each bottom piece with about 1 tbsp. of filling and seal the waffle by applying an egg wash or
water along the seams, then fold the dough in half and press firmly.
7. Carefully place two filled pockets into the centers of the plate sections, close the cover and turn several times so the batter spreads evenly
while cooking. Cook until brown, approximately 4-5 minutes.
Fruit Filling
- ¾ cup fruit compote, with pieces
- 2 tbsp. potato starch or other
thickening agent
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