Upgrade your brunch with these rich and buttery brioche dough waffles!
- 2 1/2 cups all purpose flour (300g)
- 1/4 cup white sugar (55g) + 1 teaspoon for yeast
- 1/2 teaspoon salt
- 1 dry active yeast packet (2 1/4 tsp)
- 2 eggs + 1 yolk
- 1/4 cup warm milk
- 8 tablespoons unsalted butter, room temperature
- maple cream
- fresh strawberries
Gently stir yeast into the 1/4 cup warm milk plus 1 teaspoon of sugar. Let it prove for 5 minutes.
While the yeast is proving, in a stand mixer fitted with the dough hook, gently whirl the dry ingredients (flour, sugar and salt). Then add eggs and butter (don’t forget the extra egg yolk here!). Mix until mostly combined, then add yeast milk mixture. With your stand mixer set to a medium slow speed, let it knead the dough for 5 minutes. Your dough should be smooth, elastic and slightly sticky. Once dough has reached this point, cover bowl in plastic and let dough rise until double (usually 1.5-2 hours).
With floured hands, divide dough up into 9 small balls (they should be roughly 80 grams each). Cook waffles using your waffle iron’s instructions.
Schmear with maple cream and top with fresh strawberries. Enjoy!
Keywords: waffles, brioche waffles, brioche dough, liege waffles