Gaufres Fourrées à la Vergeoise (Little Sugar Waffles)
A recipe for Gaufres Fourrées à la Vergeoise (Little Sugar Waffles) from the cookbook, Rustic French Cooking Made Easy! These little waffles are cut through the center and filled with a layer of creamy beet sugar.
Servings 20 -22 Waffles
Ingredients
For the Waffles:
- 1/2 cup (125 milliliters) milk
- 2 1/2 teaspoons (8 grams) instant yeast
- 4 cups (500 grams) all-purpose flour
- Pinch of salt
- 1/4 cup (50 grams) sugar
- 2 large eggs
- 1/3 cup plus 1 1/2 tablespoons (100 grams) unsalted butter at room temperature and cubed
For the Filling:
- 1 cup (200 grams) beet sugar or dark brown sugar
- 1/2 cup (113 grams) unsalted butter melted
Instructions
For the Waffles:
- To make the waffle dough, in a small saucepan, bring the milk to a lukewarm temperature over medium-low heat and stir in the yeast to dissolve. Let sit for at least 10 minutes, until foamy.
- In a large mixing bowl, combine the flour, salt, sugar, eggs, and milky yeast. Mix until just incorporated.
- Add the butter in small additions, continuously kneading until the butter is fully incorporated.
- Cover the bowl with a kitchen cloth and let sit in a dry environment for at least 2 hours or until doubled in size.
- After 2 hours, shape the dough into 20 to 22 balls (about 25 grams each). Place them on a tray, cover with a kitchen cloth, and let sit for 1 hour.
To make the Filling:
- Meanwhile, make the filling. In a medium bowl, combine the sugar and melted butter until creamy.
- Grease and heat a thin waffle iron. Place one dough ball in the iron, and bake until golden, about 2 minutes.
- Working quickly, remove the waffle from the iron, cut in half horizontally, smear the inside with a generous dollop of the filling and close the two halves. Repeat with the rest of the balls.
- Enjoy warm or cool.