Cinnamon Raisin Brioche Waffle Cakes

Name: Cinnamon Raisin Brioche Waffle Cakes
Prep time: 30 min
Cook time: 25 min
Yield: 8

waffles brioche cinnamon raisins breakfast brunch french yeast

Breakfast

These luxurious waffle cakes combine the buttery richness of brioche with the comforting flavors of cinnamon and raisins, creating thick, fluffy waffles with a crispy exterior and cloud-like interior perfect for special occasions.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 25

Ingredients

180ml3/4 cup whole milk, warmed to 43°C (110°F)
7g1 packet (2 1/4 tsp) active dry yeast
50g1/4 cup granulated sugar
400g3 1/4 cups bread flour
5ml1 tsp salt
10ml2 tsp ground cinnamon
2.5ml1/2 tsp ground nutmeg
3 large3 large eggs, room temperature
10ml2 tsp vanilla extract
170g3/4 cup unsalted butter, room temperature, cubed
150g1 cup raisins
120ml1/2 cup hot water (for soaking raisins)
30ml2 tbsp dark rum (optional)
100g1/2 cup brown sugar
15ml1 tbsp ground cinnamon (for topping)
60g1/4 cup butter, melted (for topping)
for servingfor serving pure maple syrup
for servingfor serving whipped cream

Instructions

Soak 150g1 cup raisins in 120ml1/2 cup hot water (for soaking raisins) and 30ml2 tbsp dark rum (optional) if using for 20 minutes. Drain and pat dry.
In small bowl, combine 180ml3/4 cup whole milk, 7g1 packet (2 1/4 tsp) active dry yeast, and 15ml (1 tbsp) of 50g1/4 cup granulated sugar. Let stand 5-10 minutes until foamy.
In stand mixer bowl, combine 400g3 1/4 cups bread flour, remaining sugar, 5ml1 tsp salt, 10ml2 tsp ground cinnamon, and 2.5ml1/2 tsp ground nutmeg.
Add yeast mixture, 3 large3 large eggs, and 10ml2 tsp vanilla extract to flour mixture. Using dough hook, mix on low until combined.
With mixer running, add 170g3/4 cup unsalted butter one cube at a time, waiting until incorporated before adding next. This takes about 10 minutes.
Increase speed to medium and knead 5-8 minutes until dough is smooth, glossy, and pulls away from bowl sides.
Fold in drained raisins. Transfer dough to greased bowl, cover, and refrigerate overnight (or at least 4 hours).
Remove dough from refrigerator and let stand 30 minutes. Dough will be firm but pliable.
Mix 100g1/2 cup brown sugar and 15ml1 tbsp ground cinnamon (for topping) in small bowl.
Preheat waffle iron to medium-high. Brush with 60g1/4 cup butter.
Portion dough into 8 equal pieces (about 120g each). Place one portion in center of waffle iron.
Sprinkle with cinnamon sugar mixture. Close lid and cook 4-5 minutes until deep golden brown and cooked through.
Keep finished waffles warm in 95°C (200°F) oven while cooking remaining portions.
Serve hot with for servingfor serving pure maple syrup and for servingfor serving whipped cream.

Ingredients

id: warm_milk metric: 180ml imperial: 3/4 cup name: whole milk, warmed to 43°C (110°F)
id: active_dry_yeast metric: 7g imperial: 1 packet (2 1/4 tsp) name: active dry yeast
id: granulated_sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: bread_flour metric: 400g imperial: 3 1/4 cups name: bread flour
id: salt metric: 5ml imperial: 1 tsp name: salt
id: ground_cinnamon metric: 10ml imperial: 2 tsp name: ground cinnamon
id: nutmeg metric: 2.5ml imperial: 1/2 tsp name: ground nutmeg
id: eggs_room_temp metric: 3 large imperial: 3 large name: eggs, room temperature
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: butter_room_temp metric: 170g imperial: 3/4 cup name: unsalted butter, room temperature, cubed
id: raisins metric: 150g imperial: 1 cup name: raisins
id: hot_water metric: 120ml imperial: 1/2 cup name: hot water (for soaking raisins)
id: rum metric: 30ml imperial: 2 tbsp name: dark rum (optional)
id: brown_sugar_topping metric: 100g imperial: 1/2 cup name: brown sugar
id: cinnamon_topping metric: 15ml imperial: 1 tbsp name: ground cinnamon (for topping)
id: butter_topping metric: 60g imperial: 1/4 cup name: butter, melted (for topping)
id: maple_syrup metric: for serving imperial: for serving name: pure maple syrup
id: whipped_cream metric: for serving imperial: for serving name: whipped cream

Instructions

Soak {raisins} in {hot_water} and {rum} if using for 20 minutes. Drain and pat dry.
In small bowl, combine {warm_milk}, {active_dry_yeast}, and 15ml (1 tbsp) of {granulated_sugar}. Let stand 5-10 minutes until foamy.
In stand mixer bowl, combine {bread_flour}, remaining sugar, {salt}, {ground_cinnamon}, and {nutmeg}.
Add yeast mixture, {eggs_room_temp}, and {vanilla_extract} to flour mixture. Using dough hook, mix on low until combined.
With mixer running, add {butter_room_temp} one cube at a time, waiting until incorporated before adding next. This takes about 10 minutes.
Increase speed to medium and knead 5-8 minutes until dough is smooth, glossy, and pulls away from bowl sides.
Fold in drained raisins. Transfer dough to greased bowl, cover, and refrigerate overnight (or at least 4 hours).
Remove dough from refrigerator and let stand 30 minutes. Dough will be firm but pliable.
Mix {brown_sugar_topping} and {cinnamon_topping} in small bowl.
Preheat waffle iron to medium-high. Brush with {butter_topping}.
Portion dough into 8 equal pieces (about 120g each). Place one portion in center of waffle iron.
Sprinkle with cinnamon sugar mixture. Close lid and cook 4-5 minutes until deep golden brown and cooked through.
Keep finished waffles warm in 95°C (200°F) oven while cooking remaining portions.
Serve hot with {maple_syrup} and {whipped_cream}.

Tips

Yeast Success: Ensure milk isn't too hot (over 46°C/115°F) or it will kill the yeast. Use a thermometer for accuracy.

Brioche Dough: This enriched dough is sticky - that's normal. Resist adding extra flour which would make waffles dense.

Overnight Rise: The slow, cold rise develops flavor and makes dough easier to handle. Don't skip this step.

Raisin Options: Try dried cranberries, chopped dried apricots, or chocolate chips for variations.

Make-Ahead: Portion dough and freeze for up to 1 month. Thaw overnight in refrigerator before cooking.

Belgian Style: These thick waffles are best in a Belgian waffle maker. Adjust portion size for standard waffle irons.

Serving Ideas: Top with cream cheese glaze, cinnamon butter, or fresh fruit compote for extra indulgence.

Storage: Best fresh, but leftover waffles can be frozen and reheated in toaster for quick breakfasts.