Gaufres Flamandes

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

Heat your waffle iron. Take balls of the dough and place them on the bottom plate of your waffle iron. Close and cook for two minutes.  Remove the cooked waffles and cook the next batch. While those are cooking, split each cooked waffle in half with a sharp knife, ready for filling.  Repeat the process until the dough is gone.

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.

Tower of waffles filled with Biscoff crunchy spread