These luxurious waffles combine the rich, buttery texture of brioche bread with ribbons of cinnamon sugar swirl, creating an extraordinary breakfast experience that's crispy outside and pillowy-soft inside.
Recipe Details
Ingredients
- 375g bread flour
- 50g granulated sugar
- 7g instant yeast
- 7.5ml fine sea salt
- 300ml whole milk, warmed to lukewarm
- 3 large large eggs, room temperature
- 5ml pure vanilla extract
- 85g unsalted butter, melted and cooled slightly
- 100g brown sugar
- 10ml ground cinnamon
- 30g unsalted butter, softened
- 30g butter for waffle iron
- 180ml pure maple syrup, warmed
- 30ml powdered sugar for dusting
Instructions
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In a large bowl, whisk together 375g bread flour, 50g granulated sugar, 7g instant yeast, and 7.5ml fine sea salt.
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In a separate bowl, combine 300ml whole milk, 3 large large eggs, and 5ml pure vanilla extract, whisking until smooth.
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Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms. Gradually add 85g unsalted butter, mixing until well incorporated. The dough will be sticky.
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Cover bowl with plastic wrap and let rise in a warm place for 1 hour until doubled in size, or refrigerate overnight for enhanced flavor.
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For the cinnamon swirl, mix 100g brown sugar, 10ml ground cinnamon, and 30g unsalted butter until it forms a paste. Set aside.
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When ready to cook, preheat waffle iron according to manufacturer's instructions. The batter can be used immediately or chilled overnight.
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Gently deflate the risen dough by stirring it down. The consistency should be thick but pourable - similar to a thick pancake batter.
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Brush waffle iron with 30g butter for waffle iron. Pour about 120ml (1/2 cup) of batter into the center of the waffle iron.
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Quickly dollop small spoonfuls of the cinnamon mixture over the batter, then swirl gently with a knife tip to create ribbons.
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Close waffle iron and cook for 4-5 minutes until golden brown and crispy. The internal temperature should reach 90°C (195°F).
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Carefully remove waffle and place on a wire rack. Repeat with remaining batter and cinnamon mixture.
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Serve immediately while hot, dusted with 30ml powdered sugar for dusting and drizzled with warm 180ml pure maple syrup.
Tips
Overnight Development: For the best flavor and texture, prepare the dough the night before and let it rise slowly in the refrigerator. This develops complex flavors similar to traditional brioche.
Dough Consistency: The dough should be sticky and more liquid than typical bread dough. Don't add extra flour - this creates the tender, custardy interior.
Temperature Matters: Ensure milk is lukewarm (around 37°C/98°F) to activate the yeast without killing it. Too hot will kill the yeast; too cold won't activate it.
Waffle Iron Prep: Brush with butter rather than cooking spray for better browning and flavor. The butter helps create that golden, crispy exterior.
Cinnamon Distribution: Don't overmix the cinnamon swirl - you want distinct ribbons rather than uniform distribution for the best visual appeal and flavor bursts.
Serving Temperature: These waffles are best served immediately while the outside is crispy. If making multiple waffles, keep finished ones warm in a 95°C (200°F) oven.
Make-Ahead: The dough can be prepared up to 2 days ahead and stored in the refrigerator. Bring to room temperature before cooking for easier handling.
Freezing: Cooked waffles freeze beautifully. Cool completely, then freeze in single layers. Reheat in a toaster for quick breakfasts throughout the week.