Flemish Waffles
Makes about 40 to 50 waffles, depending on size
For the gaufres (waffles):
250g plain flour
20g golden caster sugar
2 eggs
75g butter, softened
100ml milk
2.5ml vanilla extract
7.5g sachet dry yeast
tiny pinch of salt
For the filling:
125g butter
250g dark brown soft unrefined cane sugar
Method:
Warm the milk until it is tepid. Add the caster sugar, vanilla and yeast.
Pour the flour into a large bowl and make a well. Gradually add the milk mixture, kneading to avoid lumps. Add the pinch of salt, eggs and soft butter. Knead several minutes to form a nice ball of dough. Cover with a clean cloth and let stand for 2 hours at room temperature.
While the dough is resting, prepare the filling: Whip the softened butter with the brown sugar until you obtain a homogeneous cream and set to one side.
Kneed the dough, adding a little more flour if too sticky, to a smooth dough. flatten out and cut with a sharp knife into 40 to 50 pieces. Roll in floured hands to form balls.
Dough balls and split waffles |
Fill each waffle with the paste of the butter and brown sugar, or use another filling - I find Biscoff crunchy spread works very well. Press down firmly.
Indulge as you see fit.