Gaufres Fourrées à la Vergeoise (Little Sugar Waffles)
User Reviews
0
0 reviews
Unrated
Gaufres Fourrées à la Vergeoise (Little Sugar Waffles)
Report
A recipe for Gaufres Fourrées à la Vergeoise (Little Sugar Waffles) from the cookbook, Rustic French Cooking Made Easy! These little waffles are cut through the center and filled with a layer of creamy beet sugar.
Share:
Ingredients
For the Waffles:
- 1/2 cup milk 125 milliliters
- 2 1/2 teaspoons instant yeast 8 grams
- 4 cups all-purpose flour 500 grams
- salt pinch
- 1/4 cup sugar 50 grams
- 2 egg large
- 1/3 cup unsalted butter at room temperature and cubed, plus 1 1/2 tablespoons, 100 grams
For the Filling:
- 1 cup beet sugar 200 grams, or dark brown sugar
- 1/2 cup unsalted butter melted
Instructions
For the Waffles:
- To make the waffle dough, in a small saucepan, bring the milk to a lukewarm temperature over medium-low heat and stir in the yeast to dissolve. Let sit for at least 10 minutes, until foamy.
- In a large mixing bowl, combine the flour, salt, sugar, eggs, and milky yeast. Mix until just incorporated.
- Add the butter in small additions, continuously kneading until the butter is fully incorporated.
- Cover the bowl with a kitchen cloth and let sit in a dry environment for at least 2 hours or until doubled in size.
- After 2 hours, shape the dough into 20 to 22 balls (about 25 grams each). Place them on a tray, cover with a kitchen cloth, and let sit for 1 hour.
To make the Filling:
- Meanwhile, make the filling. In a medium bowl, combine the sugar and melted butter until creamy.
- Grease and heat a thin waffle iron. Place one dough ball in the iron, and bake until golden, about 2 minutes.
- Working quickly, remove the waffle from the iron, cut in half horizontally, smear the inside with a generous dollop of the filling and close the two halves. Repeat with the rest of the balls.
- Enjoy warm or cool.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
