Get Stuffed Hazelnut Brittle Brioche Waffles

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Remember these mini spiced chocolate mousses I made for my sister’s birthday wine and cheese? Well, I tripled the brittle recipe, had a ton extra and decided to freeze the leftovers for later use.

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So here I am, trying to find a suitable later use…rather than closet eating it piece by piece out of the freezer (which is not the worst idea ever).

Found it! Ispiration from this post by Lady and Pups. This is a total no brainer and another opportunity to use my handy dandy waffle maker.

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For the record, I’m not sure I’d actually eat these for breakfast. No judgment and all, and I’m not one for rules but it just feels a touch aggressive to be eating candy-stuffed waffles as a pre-noon meal.

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Brittle-Stuffed Brioche Waffles

If you don’t have brittle just kicking around…you can always buy it. Most grocery stores will sell peanut brittle or even sesame brittle near the checkout. Either will make for a fine substitute.

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Brioche Dough

  • 1/3 cup milk
  • 2 Tbsp water
  • 250 g (about 2 cups) flour
  • 1 large egg or three egg yolks
  • 1 Tbsp sugar
  • 1 1/4 tsp instant dry yeast
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 7 Tbsp (100 g) butter, softened

In the bowl of your kitchen aid, stir together the flour, sugar, yeast and salt.

Heat the milk and water in a small saucepan over very low heat until just warmed (107-110°F). Pour the warm liquid over the flour mixture and add the egg and vanilla. Using your bread hook, mix for a minute until the dough begins to come together.

Keep the motor running on medium and add the butter 1 Tbsp at a time. Once all the butter has been incorporated. Turn the motor up to medium-high and beat for a full 4 minutes.

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Place the dough into a greased bowl and cover with plastic wrap. Allow it to proof at room temperature for 90-120 minutes until doubled in size. Punch down and divide into 8 equal portions. The dough will be very sticky – greasing your fingers will help!

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Filling

  • Hazelnut brittle, ground into a cornmeal consistency in a food processor, about 1 cup

Take one of the portions of dough and roll into a circle 1/4 inch thick. Flour the bottom and drop it over a small rice bowl over plastic forming a well. Spoon 2 Tbsp of the ground brittle into the well of the dough and pinch together the edges. Set the stuffed dough, seam side down on a greased surface and repeat with the remaining 7 balls of dough. make sure to give each ball at least 2 inches of space to allow for some rise.

Cover the dough balls and allow to proof for another 40 minutes or overnight in the fridge.

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NOTE: At this stage, you can even freeze these stuffed dough balls on parchment. Take them out of the freezer and allow them to come to room temperature before continuing.

Waffling Time!

Heat your waffle iron to a medium high setting. No need to grease it here. Place one dough ball into the center of the hot iron pressing down slightly and shut the lid. Mine took about 5 full minutes to cook.

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Place each cooked waffle onto a rack in a low heat oven to keep them warm as you cook up the others.

Serve with a good drizzle of maple syrup, vanilla ice cream, and a bit more blitzed brittle…or all of the above!

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Makes 8 stuffed waffles!

TIP – These get scorching hot and the brittle will melt and ooze out of the some the waffles which makes them awesome but also a burning hazard for your fingers. Be careful when removing the cooked waffles from the griddle.

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3 Comments

    • They are good! Triple the recipe and freeze what you don’t eat. You can put them on low in the toaster like a eggo waffle!

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