Mini Waffle Bars
makes 16
These hearty brioche waffles are the perfect base for a variety of creative fillings—both sweet and savory. An overnight chill (minimum 8 hours) develops flavor and structure, resulting in waffles that shine on their own or as vessels for combos like smoked salmon with mascarpone and capers, brie with basil and bacon crumbles, or chocolate chips with whipped cream and berries.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup milk (warmed to 105 degrees)
- 2 cups bread flour
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 12 tablespoons unsalted butter (softened)
- 1 large egg (beaten)
- 1 tablespoon vanilla extract
Directions
- Stir the yeast into warm milk and let it sit a few minutes until frothy. If the mixture doesn’t foam, the milk may have been too hot and killed the yeast—start over with cooler milk.
- In the bowl of an electric mixer, whisk together bread flour, sugar, and salt. Add butter. Using the dough hook attachment, begin mixing on low speed while gradually adding the milk and yeast until the ingredients are moistened. Add egg and vanilla. Increase the speed to medium and mix for 5 minutes. Pause to scrape down the sides of the bowl and, if needed, let the mixer cool slightly. Continue mixing for another 5 minutes, until the dough is smooth and elastic. This extended mixing time is essential—it helps develop the gluten and creates better texture. Transfer dough to a greased bowl, cover, and refrigerate overnight (or for at least 8 hours).
- Line a baking sheet with parchment paper and set aside. Place dough on a lightly floured surface. It will be somewhat dense and tacky. Divide into 8 equal pieces. Form each piece into a log the length of your waffle iron’s diameter. Set each log on prepared baking sheet. Cover with a sheet of parchment and a clean kitchen towel. Place somewhere warm and allow to rise until puffy, about 2 hours.
- Heat Belgian waffle iron. Gently lay a log of dough across the center of the iron. Press on it lightly to help it span the width of two rows of squares. Close and cook until golden brown, about 2 1/2 minutes. Use a fork to spear and lift the waffle out of the iron and transfer to a cooling rack. Repeat with remaining dough.
- Transfer waffles to a cutting board. Cut each one into four strips of 3 squares each. Fill each square with different flavorful components. Waffles can be made ahead and stored in an airtight container, but the loaded bars should be served and enjoyed right away.
Nutrition
Amount Per Serving (based on 16 servings)- Calories: 150
- Fat: 9.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0 g
- Cholesterol: 35.0 mg
- Sodium: 150.0 mg
- Carbohydrates: 13.0 g
- Fiber: 1.0 g
- Added Sugars: 2.0 g
- Sugar: 2.0 g
- Protein: 3.0 g