sweet dough

Sourdough Cardamom Knots

For the stiff starter(levain)

g mature 100% hydrated starter

water

g flour (all purpose or bread)

tsp sugar

For the dough

flour flour

salt

above starter (all of it)

sugar

cardamom

room temperature water

room temperature milk

butter

For the paste

softened butter

light brown sugar

Egg wash

Pearl sugar

The perfect way to start the day! These Classic Dark Chocolate Filled Doughnuts are rich, perfectly sweet, and seriously delicious. Our new favorite breakfast!

Classic Dark Chocolate Filled Doughnuts

+ 1 Tablespoon corn starch

milk

salted butter

chocolate

all purpose flour

Tbsp instant yeast

Tablespoons unsalted butter, room temperature

eggs + 2 yolks

vanilla

cocoa powder

In a large glass bowl, whisk together sugar...

In a large glass bowl, whisk together sugar and cornstarch.

Gently mix in egg yolks, being careful not...

Gently mix in egg yolks, being careful not to incorporate any air. Set aside.

Bring milk to a boil over medium heat.

Add milk slowly to egg mixture, whisking constantly.

Return to pot.

Bring to a boil, stirring constantly, and continue...

Bring to a boil, stirring constantly, and continue to cook for 2 minutes.

Turn off heat.

Add butter and chocolate.

Stir until melted and smooth.

Strain through a fine mesh strainer into a...

Strain through a fine mesh strainer into a clean bowl.

Cover with plastic wrap, making sure the plastic...

Cover with plastic wrap, making sure the plastic touches the entire surface of the cream.

Refrigerate.

Line 2 baking sheets with parchment paper and...

Line 2 baking sheets with parchment paper and spray with cooking spray. Set aside.

In a medium bowl, whisk together flour and...

In a medium bowl, whisk together flour and yeast. Set aside.

In the bowl of an electric mixer, combine...

In the bowl of an electric mixer, combine milk, butter, sugar, eggs, egg yolks, salt, and vanilla.

Beat to mix.

Add flour mixture.

Knead until dough is smooth and elastic, about...

Knead until dough is smooth and elastic, about 8-10 minutes.

Place in a covered container and proof for...

Place in a covered container and proof for 30 minutes.

Turn dough.

Allow to proof for another 30 minutes.

Divide dough into 2 ounce portions.

Roll each portion of dough into a tight...

Roll each portion of dough into a tight ball.

Place seam side down on prepared parchment.

Flatten slightly.

Cover and allow to rise for 45 minutes.

Heat oil to 325 degrees. (Let dough continue...

Heat oil to 325 degrees. (Let dough continue to proof while oil heats.)

Fry doughnuts a couple at a time until...

Fry doughnuts a couple at a time until golden brown and cooked through, about 3-4 minutes, flipping as necessary.

Remove from oil and drain.

Sift together powdered sugar and cocoa.

Add milk.

Stir until smooth.

Allow doughnuts to cool.

Fit a pastry bag with a Bismark tip...

Fit a pastry bag with a Bismark tip or  a tip large enough to inject pastry cream into doughnuts.

Fill bag with pastry cream.

Push tip into the center of the side...

Push tip into the center of the side of the doughnut.

Press filling into the doughnut, pulling back as...

Press filling into the doughnut, pulling back as it fills.

Dip top of doughnuts into glaze, allowing excess...

Dip top of doughnuts into glaze, allowing excess to drip back into bowl.

Place on drying rack.

This yeasted dough waffle is mixed with pearl sugar to give you the most amazing waffle you'll ever eat. Crispy, crunchy almost candied-coated outside with a pillowy soft interior that's perfect for breakfast, cut in half for a sandwich, or topped with ice cream and fruit for a dessert!

Authentic Belgian Liège Waffles

(1 cup) whole milk

(1/2 cup) warm water

brown sugar

honey

XL eggs, room temp and lightly beaten

vanilla bean paste (can use extract)

unsalted butter,

(~5 3/4 – 6 1/4 cups) AP flour

(1 teaspoon) kosher salt

pearl sugar

In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast
*.If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.

Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.

Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one tablespoon at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer it to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).

When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you’re folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.

If you cold fermented the dough, the next day, remove the dough from the fridge and allow the dough to come to room temp (about 2 hours).

Remove the dough from the bowl and place it on a lightly floured board. Flatten the dough out into a rectangle and spread out 1 1/2 cups of pearl sugar. Fold the bottom third up and then the top third on top of that. Press down and add the rest of the pearl sugar. Fold the sides up to form a rectangle. Slowly cup the dough and roll it out into a log about 12-14” long Divide the dough into 12 pieces, shape into balls, flatten slightly into round discs, and place on a parchment-lined pan. Cover with lightly sprayed plastic wrap.

Heat up your Belgian waffle maker. Since all makers are different, you’ll have to fiddle around with yours. I would advise starting off on low and increase the temperature a little at a time until you find the correct setting that will caramelize your sugars and cook your waffles to the perfect golden caramel brown. Spray the iron with non-stick spray and place a round of dough in the center of your waffle maker. Close and cook until the waffle puffs up, cooked through and the sugar pearls are caramelized. Carefully remove from the maker, and serve immediately or place it on a cooling rack.

So taste of Belgium is my absolute favorite restaurant until the location in my city closed. These Belgium waffles tasted EXACTLY the same. I am so grateful there’s no words lol I was literally ecstatic. Best recipe ever. Thank u!

Great waffles! I would caution people though to thoroughly spray the waffle iron with non stick as the batter is very hard to remove. I halved the recipie as there is only 2 of us and it tasted wonderful! We loved it, very filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603332075/wew89rvk0vcqrjtmqszl.mp4

Belgian Liège Waffles

Challah is essentially an easy bread to make - the challenge comes in when we do it with sourdough. But, sweet leaven doughs are what Motherdough is good at so there&#39;s nothing to worry about. Just think, panettone is a sourdough!To get challah with the characteristic soft texture, this recipe uses the addition of a roux. The pre-gelatinized flour helps us to achieve a nice spongy end-product. The other important aspect is to ensure excellent fermentation and perfect proving. Enriched dough generally take longer to prove, and so patience is an important ingredient when you make challah this way. You can shape this as a tin loaf, or as hamburger buns too!&amp;nbsp;

Motherdough Challah

White bread flour

Water

Cake flour

All roux from above (210 grams)

Motherdough

whole eggs

vegetable oil

Sesame seeds

Add bread flour in a bowl, boil water, pour over flour and mix well with spatula or spoon until no dry flour. Cling film and place in the fridge for at least 4 hours or overnight.

Knead on low speed to bring ingredients together.

Knead on medium high speed until good gluten development / clean bowl stage.

Add in oil in 4-5 parts and knead until theoil incorporate with the dough.

Knead until window-pane stage. (The roux may impede a very thin window-pane, so assess the dough to be sure that you have good strength and elasticity in the dough)

Shape the dough into a ball and place back in a closed tub. Leave to rest at 22-25ºC. Let the dough retard in the fridge for 12 hours in the fridge at 6ºC.

Transfer the dough to a clean flouredsurface then divide into 900g loaves and divide each loaf into into 6 X 150g portions.Form each portion into a ball and then into a rope about 40cm long.

Brush 2 of the ropes with egg wash and rollin sesame seeds.

Arrange a pair of unseeded ropes on left, a pair of unseeded on the right, two seeded singles in the middle.

Braid the 6 strands together to form a loaf. Brush the non-seeded parts with egg wash. See notes on braiding.

Prove at 35ºC, with humidity, until double in size (3-4 hours). The oven light method with a tray of boiling water in the oven will work well for this.

Preheat oven 200C fan on, for 30 minutes.

Brush non seeded ropes with egg wash again.

Bake in for about 25-35 minutes, or until golden brown.&amp;nbsp; Steam once at the beginning of baking. Rotate the tray half-way if necessary for evenly baked.

Remove challah from oven and let cool on rack completely. Brush with vegetable oil, warmed golden syrup or simple syrup for shine.

A big part of the challenge with enriched doughs is using the correct flour.&amp;nbsp;All the extra fat, sugar and other ingredients weigh the dough down. They have an effect on the fermentation, structure and gluten development.&amp;nbsp;Sometimes you need to combine flours to sum the benefits. For the month of June&#39;s &quot;White&quot; &amp;amp; &quot;Variety&quot; flour boxes, we have combined Eureka Mills white bread flour and cake flour in a 50/50 ratio for this recipe.We have a chosen a buttery brioche dotted with soaked raisins and lightly spiced with cinnamon for an indulgent winter treat for the June box.&amp;nbsp;

Cinnamon and Raisin Loaf

Motherdough, refreshed

Flour of the month, White bread flour

Full cream milk,

Egg white

Castor sugar

Ground Cinnamon

Egg yolk (from about 4 eggs)

Salt

lemon (optional)

Unsalted butter, soft bit still firm, cut in 2cm cubes

raisins,

Blitz the motherdough with the milk and egg white.

Add the Motherdough mixtures to the flour and sugar slowly to incorporate, mixing to a shaggy mess. Leave the mass to rest for 30 minutes. 

Knead with the mixer to get a smooth dough with good gluten development, about 10-15 minutes until the dough is very elastic and passes the window pane test. 

Add the salt and cinnamon, and then start to add egg yolk slowly, one spoon at a time and knead on a medium speed until each spoon of egg is just absorbed. 

Add the butter a couple cube at a time and knead on a medium speed until it is just absorbed.

Knead at a medium-high speed for about 3 minutes to completely incorporate the butter. This dough will be very soft and sticky.&amp;nbsp;Remember sticky dough won&#39;t stick to wet or oiled hands and utensils. For enriched doughs the best option is to butter your hands.&amp;nbsp;

Remove the dough and place in a plastic container with a lid.

At a temperature of 25 deg C, execute a coil fold the dough every 15 minutes, 4 times. At each fold add some of the 1/4 of the soaked raisins. This is a gentle way to add the soft soaked raising to the dough. Make sure that the raisins have been patted dry with a tea towel.&amp;nbsp;

Divide the dough into two and shape into two loaves. Place the dough into buttered loaf pans.&amp;nbsp;Option A: Leave the pans to prove until doubled in size and bake. (If you start in the morning early you can bake same day in warmer conditions)Option B: Leave the pan at 25 deg C for 30 minutes and then place in the fridge at 6 deg C for 12 hours. Remove from the fridge and allow fo double in size and then bake. (This proof will take several hours at 25 deg C).

Bake in a preheated oven at 180 deg C fan on for 40 minutes. Internal temperature when done will be 96 deg C.&amp;nbsp;Remove from oven and brush with melted butter while still hot.&amp;nbsp;&amp;nbsp;Allow to cool in the pan.

Top 5 sweet dough recipes from across the web

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Top Tags

Sourdough Cardamom Knots

Classic Dark Chocolate Filled Dough...

Authentic Belgian Liège Waffles

Motherdough Challah

Cinnamon and Raisin Loaf

Top 5 sweet dough recipes from across the web

The most viewed sweet dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Cardamom Knots

Classic Dark Chocolate Filled Dough...

Authentic Belgian Liège Waffles

Motherdough Challah

Cinnamon and Raisin Loaf

The most viewed sweet dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine