well where do i start, I’m so excited to share this recipe that i dreamt up the other night.
these waffles are made with croissant dough, but it is not just any old croissant dough, it has orange zest and cinnamon folded into the butter to make them extra special.
we have had the cronut so i decided to invent the waffant.
the technique of making croissant dough is quite timely but its not hard to do,
to make the dough
500g strong white flour 4 cups
1 tsp salt
80g caster sugar 1/3 cup
1 sachet of instant yeast
110ml milk 1/2 cup
90 ml water 1/3 cup
1 250g block of unsalted butter 2 1/4 sticks
in a bowl add the flour, sugar and salt, then add the yeast eggs and milk and start mixing, then add the water, knead at a medium speed for about 6 minutes then tip out onto a floured surface and cover loosely with clingfilm and put in the fridge for about an hour.
in the mean time, take two pieces of baking paper and place the block of butter in the centre and top with the second piece of paper, whack with a rolling pin, then roll the butter out into a large envelope shape.
then grate the zest of an orange over in and sprinkle a tsp of cinnamon over the top and fold the flaps into the middle to make a square, see photos below.
wrap in the baking paper and put in the fridge for about 45 minutes.
roll the dough out into a large rectangle then place the butter on one end then fold the dough over.
making sure to pinch the edge together,
roll out and fold the ends into the centre and fold in half.
roll out into a large rectangle again the fold 2/3 down the fold the final 3rd over the top of it, see last photo above or see my video here on how to roll puff pastry as the folding it the same for puff pastry and croissant dough.
then place in the fridge for 1 hour then roll and fold the dough 3 more times and loosely cover and place back in the fridge for another hour and roll and fold 2 more times,
then leave in the fridge ideally for about 8 hours.
i have used it after 2 and it was ok though.
roll the dough out and cut into squares leave for about 20 minutes to rise a little
grease and heat a waffle machine,
place two pieces into the machine at a time
i flipped them over after two minutes (you can slot them back into the waffle holes)
leave until golden brown, depending on your waffle machine it should take about 4 minutes each batch.
squeeze the juice out of some pomegranate seeds so you have about 3 tbsp of liquid
then mix with about 100g icing sugar (1 cup) then adding more so you have a thick glaze and drizzle over and sprinkle on some pomegranate seeds.
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