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I tried making this three times. The package recipe does not match their online version. I made it three times and I can't tell which one is better. The sugar stays chuncky even after cooking, and you get burnt sugar on the waffle iron. I do not care for this texture and a bit of a mess to clean up.

I used up all the pearl sugar and won't be making them again. The pearl sugar is so expensive. Personally, I don't think it's worth the cost.

Ingredients
belgian waffle iron
1) ¾ cup (172g) whole milk
1) 1 ½ tbsp. (20g) sugar
1) 2 tsp. (6g) active dry yeast
2) 425g bread flour
2) 1 tsp. (6g) salt
3) 3 large eggs
3) 2 tsp. (8g) vanilla extract
4) 1 cup (226g, 8oz) unsalted butter, room temp
5) 55g bread flour, additional
6) 1 cup (159g, 5.61oz) pearl sugar

In a sauce pan prepare (1) and set aside for 15min.

In a mixing bowl combine (2), then add in (1) and (3). Use dough hook to mix it roughly.

Add in (4) then (5) and knead for 5min. Cover with sararn wrap and let it rise for an hour.

Add in (6). Dough weight 1218g. Portion the dough out into 12. Weigh 102g and let it rest on baking tray.

Preheat waffle iron for at least 10min then cook each for 3 minutes.

Ingredients
begian waffle iron
1) ¾ cup (172g) whole milk
1) 2 tbsp. (26g) sugar
1) 2 tsp. (6g) active dry yeast
2) 245g bread flour
2) 245g all-purpose flour
2) 1 tsp. (6g) salt
3) 2 large eggs
3) 2 tsp. (8g) vanilla extract
4) 168g (6oz) unsalted butter, melted
5) 1 ½ cup (226g, 8oz) pearl sugar

In a sauce pan prepare (1) and set aside for 15min.

In a mixing bowl combine (2), then add in (1) and (3). Use dough hook to mix it roughly.

Add in (4) and knead for 5min. Cover with sararn wrap and let it rise for an hour.

Fold in (5). Dough weight 1184g. Portion the dough out 121g and let it rest on baking tray.

Preheat waffle iron for at least 10min then cook each for 3 minutes.