Put the sifted flours, instant yeast, sugar, salt, egg, and milk into a bowl and mix.
Once the dough comes together in one mass, add the 40g of cream cheese for the dough and 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.
Punch down the risen dough, divide it into 6 pieces, roll into balls, and let rest for 15 minutes.
Tuck 15g of the filling cream cheese into each rested piece and pinch it closed.
Bake in a preheated waffle maker for 3–4 minutes.
Cool the waffles on a wire rack so they don’t turn soggy.
Cream Cheese Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- bread flour 90g
- cake flour 90g
- sugar 25g
- salt ½ tsp
- egg 1
- milk 45ml
- cream cheese 40g, for the dough
- unsalted butter 20g, at room temperature
- instant yeast 3g
- cream cheese 90g, for the filling
Instructions
1. Put the sifted flours, instant yeast, sugar, salt, egg, and milk into a bowl and mix.
2. Once the dough comes together in one mass, add the 40g of cream cheese for the dough and 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. Punch down the risen dough, divide it into 6 pieces, roll into balls, and let rest for 15 minutes.
5. Tuck 15g of the filling cream cheese into each rested piece and pinch it closed.
6. Bake in a preheated waffle maker for 3–4 minutes.
7. Cool the waffles on a wire rack so they don't turn soggy.
https://hong-recipe.pages.dev/en/recipes/cream-cheese-liege-waffle/
Hong's Recipe