With International Waffle Day passing recently we wanted to keep the waffle support going by sharing a Recipe from our Max vault. The Belgian Street Waffle is baited with butterscotch chips and a white chocolate orange maple trap<\/p>\n\n\n\n
Dough<\/strong> 1. Make the dough. In the bowl of a standing mixer fitted 2. Let the dough rest in a lightly greased bowl at room 3. Add the butterscotch to the dough and mix well. Scoop the 4. Heat a waffle machine. Add a ball of dough to each section 5. Prepare the sauce. Bring the cream to a simmer. Pour 6. Make the roasted pineapple. Melt the butter over high heat 7. Place a waffle on each of 10 plates, add half a slice of Yield: 10 waffles<\/p>\n
4 cups all-purpose flour
1\/2 cup milk, plus more if needed
1\/2 cup heavy cream
Scant 1\/2 cup sugar
2 large eggs
1 envelope dry yeast
2 teaspoons salt
1 stick plus 6 tablespoons unsalted butter, softened
1\/2 cup butterscotch candies, chopped, plus more for topping
White Chocolate and Orange Maple Sauce
1\/3 cup heavy cream
9 ounces white chocolate, chopped
Zest of 1 orange
3 tablespoons orange juice
6 tablespoons maple syrup
Roasted Pineapple
1 stick plus 2 tablespoons unsalted butter
1\/2 cup sugar
5 (1\/4-inch-thick) pineapple slices<\/p>\n\n\n\n
with a dough hook, combine the flour, milk, cream, sugar,
eggs, yeast, salt. Mix on low to form a smooth dough, about
10 minutes. If dough is too dry or tough, add a little more milk
1 tablespoon at a time. Add the butter and continue kneading
until the dough becomes elastic and pulls away from the
sided of the bowl, 10 to 15 minutes. It should not be sticky to
the touch.<\/p>\n\n\n\n
temperature for about 1 hour. Turn the dough once and put in
the fridge to rest for another hour. Turn it again and refrigerate
for a minimum of 5 hours.<\/p>\n\n\n\n
dough in heaping teaspoonfuls and roll into balls. Place the
balls on a baking sheet lined with parchment and let rise in
a warm place for about 30 minutes.<\/p>\n\n\n\n
on the iron. Bake until golden brown, about 3 minutes each.
Repeat with the remaining dough.<\/p>\n\n\n\n
over the chocolate in a heatproof bowl and let sit until the
chocolate begins to melt, about 1 minute. Add the orange
zest and juice and stir until smooth. Let cool, then stir in the
maple syrup.<\/p>\n\n\n\n
in a nonstick pan. Add the sugar and pineapple slice. Cook
until golden brown, about 3 minutes per side.<\/p>\n\n\n\n
roasted pineapple, and top with white chocolate and orange
maple sauce. Sprinkle butterscotch pieces over the tops and
serve hot.<\/p>\n\n\n\n