Gaufres Fourrées à la Vergeoise (Little Sugar Waffles)

Step 1

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.

Step 2

In a large mixing bowl, combine the flour, salt, sugar, eggs, and milky yeast. Mix until just incorporated.

Step 3

Add the butter in small additions, continuously kneading until the butter is fully incorporated.

Step 4

Cover the bowl with a kitchen cloth and let sit in a dry environment for at least 2 hours or until doubled in size.

Step 5

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.

Step 6

Meanwhile, make the filling. In a medium bowl, combine the sugar and melted butter until creamy.

Step 7

Grease and heat a thin waffle iron. Place one dough ball in the iron, and bake until golden, about 2 minutes.

Step 8

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.

Step 9

Enjoy warm or cool.