Beat the egg into the milk, then add the sifted flours, salt, sugar, and instant yeast and mix.
Once the dough comes together, add the butter and knead for 15 minutes.
When the dough is smooth, cover with plastic wrap and let rise at room temperature for about 1 hour.
Once doubled, press the dough with your fingers to release the air.
Divide the dough into 6 pieces, roll into balls, cover with plastic wrap, and let rest for 15 minutes.
Tuck 15g of chocolate into each piece of dough and pinch it closed tightly so it doesn’t burst.
Bake in a preheated waffle maker until golden.
Tips
Dark couverture chocolate or a store-bought chocolate bar both work.
They’re best eaten warm, while the chocolate is still melted.
Chocolate Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- bread flour 90g
- cake flour 90g
- milk 40ml
- egg 1
- salt 2g
- sugar 20g
- instant yeast 3g
- unsalted butter 50g, at room temperature
- dark chocolate 90g
Instructions
1. Beat the egg into the milk, then add the sifted flours, salt, sugar, and instant yeast and mix.
2. Once the dough comes together, add the butter and knead for 15 minutes.
3. When the dough is smooth, cover with plastic wrap and let rise at room temperature for about 1 hour.
4. Once doubled, press the dough with your fingers to release the air.
5. Divide the dough into 6 pieces, roll into balls, cover with plastic wrap, and let rest for 15 minutes.
6. Tuck 15g of chocolate into each piece of dough and pinch it closed tightly so it doesn't burst.
7. Bake in a preheated waffle maker until golden.
https://hong-recipe.pages.dev/en/recipes/chocolate-liege-waffle/
Hong's Recipe