Waffles (and pancakes!) are two of my most favorite breakfast staples. I usually eat them plain, but sometimes with a dab of fruit jelly. Then I discovered the chocolate-maple syrup. Mind blowing, I kid you not!
Gingerbread Liege Waffles
Yield: 12 waffles
Prep time: 80 minutes (includes resting)
Cook time: 20 minutes
1/3 cup hot milk
1/2 cup unsalted butter
2 large eggs, room temperature
1 tablespoon molasses
1 teaspoon vanilla extract
2 cups bread flour
2 tablespoons firmly packed brown sugar
1 1/4 teaspoons instant yeast
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup pearl sugar
1. In a medium bowl, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk until melted. Add the eggs, whisking lightly. Stir in the molasses and vanilla extract. Set aside.
2. In a stand mixer fitted with the hook attachment, combine the flour, brown sugar, yeast, ginger, cinnamon, nutmeg, allspice, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steady stream. Increase speed to medium and mix until the dough barely sticks to the bowl, about 7 to 8 minutes, scraping the sides as necessary.
3. Transfer the dough to a very lightly oiled bowl, cover, and allow to rise until doubled in size, about 1 hour.
4. Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough and set aside to rest while the iron heats.
5. Divide the dough into 12 100-gram pieces. Spread each waffle dough in the hot iron and cook until deep golden brown.
6. Serve warm, plain, or with chocolate maple syrup (recipe follows).
Chocolate Maple Syrup:
4 ounces dark chocolate chips
1/4 cup maple syrup
In a small bowl, combine the syrup and chocolate. Microwave on high for 20 seconds. Stir the ingredients to start melting the chocolate. Heat for another 10 seconds, if needed, to melt the chocolate until smooth.
Recipe adapted from Bakingdom