Cinnamon Roll Liege Waffles – Belgian Sugar Waffles
Apr 6, 2015 16:30:35 GMT -5
Post by Shoshanna on Apr 6, 2015 16:30:35 GMT -5
Cinnamon Roll Liege Waffles – Belgian Sugar Waffles
Yield: 8 servings
Cinnamon Roll Liege Waffles – Belgian Sugar Waffles
Ingredients
4 cups bread flour
1 package (2 1/4 teaspoons) Red Star Active Dry Yeast
1 1/2 teaspoons salt
3/4 cup whole milk 120°-130°
1 cup unsalted butter, melted
1/4 cup honey
2 large eggs, room temperature
1 tablespoon vanilla
8 oz package Belgian Pearl Sugar
Cinnamon Butter
1/2 cup butter
1/2 cup powdered sugar
1/2 cup corn syrup
2 teaspoons cinnamon
Icing
1 cup confectioners’ sugar
1 or 2 tablespoons milk
Directions
Make cinnamon butter and icing and set aside.
In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add milk, butter, and honey to flour mixture. Beat 1 minute at medium speed. Mix the eggs in one at a time until well blended. Mix in vanilla.
Switch to the dough hook and gradually mix in remaining flour to make a soft, slightly sticky dough, add more or less flour as necessary.
Cover bowl with plastic wrap and let rest on the counter overnight.
The next morning, punch down the dough and knead in the pearl sugar. Divide dough into 8 pieces and shape each piece in to a ball. Cover with plastic wrap and let pieces rest for 15 minutes.
Preheat a Belgian waffle iron on medium heat (3.5 worked perfectly for me). Brush waffle iron with melted butter and cook one waffle at a time until golden brown, about 4 minutes.
Cinnamon Butter: In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.
Icing: In a mixing bowl, beat powdered sugar and milk until smooth.
Spread each waffle when it’s hot with Cinnamon Honey Butter and a drizzle of icing.
link
Yield: 8 servings
Cinnamon Roll Liege Waffles – Belgian Sugar Waffles
Ingredients
4 cups bread flour
1 package (2 1/4 teaspoons) Red Star Active Dry Yeast
1 1/2 teaspoons salt
3/4 cup whole milk 120°-130°
1 cup unsalted butter, melted
1/4 cup honey
2 large eggs, room temperature
1 tablespoon vanilla
8 oz package Belgian Pearl Sugar
Cinnamon Butter
1/2 cup butter
1/2 cup powdered sugar
1/2 cup corn syrup
2 teaspoons cinnamon
Icing
1 cup confectioners’ sugar
1 or 2 tablespoons milk
Directions
Make cinnamon butter and icing and set aside.
In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add milk, butter, and honey to flour mixture. Beat 1 minute at medium speed. Mix the eggs in one at a time until well blended. Mix in vanilla.
Switch to the dough hook and gradually mix in remaining flour to make a soft, slightly sticky dough, add more or less flour as necessary.
Cover bowl with plastic wrap and let rest on the counter overnight.
The next morning, punch down the dough and knead in the pearl sugar. Divide dough into 8 pieces and shape each piece in to a ball. Cover with plastic wrap and let pieces rest for 15 minutes.
Preheat a Belgian waffle iron on medium heat (3.5 worked perfectly for me). Brush waffle iron with melted butter and cook one waffle at a time until golden brown, about 4 minutes.
Cinnamon Butter: In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.
Icing: In a mixing bowl, beat powdered sugar and milk until smooth.
Spread each waffle when it’s hot with Cinnamon Honey Butter and a drizzle of icing.
link