Beat the egg into the milk, then add the flours, sugar, salt, and instant yeast and mix.
Once the dough comes together in one mass, add the butter softened at room temperature and knead for 15 minutes.
Cover the bowl with plastic wrap and let rise for about 1 hour, until doubled.
Knead the risen dough briefly to release the air.
Divide the dough into 6 pieces, roll into balls, cover with plastic wrap, and let rest for 15 minutes.
Tuck 5g of marshmallow into each piece and pinch it closed.
Bake in a preheated waffle maker until golden on both sides.
Melt the coating chocolate, spread it over the waffles, and let it set.
Tips
Too much marshmallow, or baking too long, makes it melt and leak out. Use just the amount listed and take the waffles out as soon as they’re golden.
They’re also good without the chocolate coating.
Marshmallow Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- bread flour 90g
- cake flour 90g
- milk 45ml
- egg 1
- sugar 20g
- salt 2g
- instant yeast 3g
- unsalted butter 50g, at room temperature
- marshmallows 30g
- coating chocolate 100g
Instructions
1. Beat the egg into the milk, then add the flours, sugar, salt, and instant yeast and mix.
2. Once the dough comes together in one mass, add the butter softened at room temperature and knead for 15 minutes.
3. Cover the bowl with plastic wrap and let rise for about 1 hour, until doubled.
4. Knead the risen dough briefly 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 5g of marshmallow into each piece and pinch it closed.
7. Bake in a preheated waffle maker until golden on both sides.
8. Melt the coating chocolate, spread it over the waffles, and let it set.
https://hong-recipe.pages.dev/en/recipes/marshmallow-liege-waffle/
Hong's Recipe