![]() ![]() The proofing process for this recipe helps the Belgian sugar pearls soften before you cook them. The dough balls should basically double in size, and be very soft and full of air before you put them on your waffle maker. How do I prevent the sugar pearls from being rock hard when I cook the waffles? The sugar pearls are most likely too hard because the dough did not PROOF, or rise, enough.If your waffle maker has shallower grooves, your waffle will be thinner- but still mouth-wateringly delicious. Can you cook them on any waffle maker? Yes! Just make sure to clean it well afterward.* If your waffle maker has deeper grooves, your waffles will be more similar to the way we cook ours.We recommend freezing for short periods of time the longer you freeze the dough, the more the taste will be affected! Can I freeze them? Our dough has yeast in it, so freezing may kill the yeast.If you are freezing your dough balls, make sure they are thawed before you start proofing (or rising) your dough. Remember to take them out about 1 hour before cooking so they can rise. You can put them in any container with a lid. We don’t want them to start proofing before you are ready to use them. How do I store my dough balls? Put them in the fridge as soon as you can.It's good for the pearl sugars to soften and break down, that's what helps the waffles cook and caramelize, but if they soften too much, the waffles won't have the right taste. After that, the pearl sugars may have softened too much and may affect the dough's flavor (you may smell a "yeasty" odor). I've got my dough balls! Now, how long do the refrigerated dough balls last? They last about 2-3 days in the fridge. Flip the waffles regularly for about 2-3 minutes until perfectly golden brown (actual cook time may be longer depending on your waffle iron). Remember the dough will spread out and expand as it cooks so give it plenty of room on your waffle iron. ![]() Once the dough ball is proofed and ready to be waffled, and your waffle iron is up to temperature, place some waffle balls on the iron and close it. (If your waffle iron is burning the sugar, then it’s too hot - so make sure to turn it down.) Use your favorite cooking oil or butter to help the waffles release better.Ħ. Set it to 350 degrees Fahrenheit if it has a temperature gauge, usually “2” or “3” if it has a number gauge. As your dough finishes proofing, turn your waffle iron on to medium-high. ![]() While it’s proofing, prep some awesome toppings to go with the awesome waffles!ĥ. You won’t be able to get the same rise if you allow your dough to thaw & then refreeze it to enjoy it at a later date.Ĥ. If you freeze your dough or receive your dough frozen, you’ll only be able to receive one “rise” out of the dough. It’s very important to let the dough proof all the way, or you may end up with doughy waffles! ***IF YOUR DOUGH IS FROZEN, allow 3-4 hours at room temperature or 1 hour in the warmed oven. At room temperature, this should be at least one hour. The time to achieve this may vary, depending on the temperature of your “warm” spot. Allow the dough to rise until doubled in size. ![]() A warm oven would also work to proof the dough, provided the temperature does not exceed 110 F (or if that temperature is not possible, turn the oven off at intervals to keep the heat down so that the dough does not bake).ģ. Place them in a clean dish or cookie sheet in a warm spot in your kitchen to allow for proper proofing. Remove your dough balls from the refrigerator and from all packaging. You are about to enjoy the best waffle experience money can buy! This is a liege dough recipe - it’s VERY similar to bread dough! If you have any experience with letting bread dough rise, this will pretty much be the same process.Ģ. ONE dough ball Makes One Waffle Scroll down to read our FAQ’S DOUGH COOKING INSTRUCTIONSġ. ![]()
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