Today I’ve got a French inspired waffle dish for you guys. Brioche is something that brings back childhood memories of driving through France. We’d always stop around a French boulangerie and could pick some foods to take with us while we drove further. One I’ve got a fond memory of is brioche bread. And it’s actually quite easy to make and if you waffle it it’s a quick dish you can easily plate up on a Sunday morning or for a great dessert. From Ottolenghi, I got a delicious recipe for a cake which he used curry spices in. I was quite surprised to see something I only use for savoury dishes being used into a sweet cake so I had to try it for this one and I have to say it’s delicious. Definitely going to use it in more dishes in the near future. Happy Waffle Wednesday!
Brioche French Toast Waffles
5 tbsp. buttermilk
7g dried yeast
1 tsp. salt
50g fine sugar
100g dairy butter (at room temperature)
40g fine sugar
1 vanilla bean
1 tsp. curry powder
2 cinnamon sticks
6 cardamom seeds
zest and juice of one tangelo (don’t discard the leftovers)
150ml double cream
We’ll start with making the custard. Mix together the eggs and sugar in a bowl. In a small saucepan heat up the cream with all the spices on low heat until it boils. Which takes about 5 minutes. Turn off the heat and let it cool down to infuse all the flavours.
For the brioche heat up the buttermilk till about 38℃. Place in a small bowl with the yeast on top and mix together. Set this aside. You can use a hand mixer or electric mixer to knead the brioche dough. Add in a bowl the flour, eggs, and salt and mix together for one minute. Add in the buttermilk and yeast mixture and on low speed knead this for about 5 minutes. The dough should be quite sticky so remove any dough from the edges of the bowl with a spatula and mix again on high speed for about 10 minutes. In another bowl mix together the butter and sugar. Mix this in a few steps through the dough on low speed. After all the butter is mixed you can put your mixer back on medium speed and continue mixing till you get an elastic but still sticky dough. This should take about 8 minutes.
Grease a bowl with olive oil add in the dough and cover with plastic wrap. Let this set for about 2 hours till it has doubled in volume. After the 2 hours, you can heat up your waffle iron and preheat your oven to 200℃. When your waffle iron has heated up bake about 2 tablespoons of dough for one waffle. Continue baking until you’re out of dough. Place the waffles on a baking tray with some baking paper. Grab the cooled down custard and sieve it through another bowl to discard the spices. Save the cinnamon and place them on the baking tray with the squeezed out tangelo. Pour about half of the custard over the waffles and place in the oven for about 20 minutes. Let them cool down a minute from the oven before we continue with the final step of frying them in the pan.
Heat up a pan on medium to low heat with a good amount of dairy butter. Place the remaining custard in a low oven dish so you can drench 2 waffles at the same time in the custard. Drench the waffles on both sides and place in the pan. Sprinkle some sugar on top and bake each side for about 3 to 4 minutes until the sugar has caramelized. Continue doing this until done. You can keep the waffles warm in the oven on the baking tray.
Serve the waffles with something sour like sour cream or low-fat quark with some cinnamon for breakfast and something like pistachio ice cream if you’re making this for dessert. Enjoy!