New Waffles Dough (Updated 03-2024)

INGREDIENTS

• 280g cold Water
• 20g of Yeast
• 750g Waffle Mix
• 300g of Soft Butter
• 172g of Pearl Sugar
  

• Leave the butter (covered) overnight at room temperature.
• Alternatively, use the Microwave: slice the butter and select Medium Heat for 1 minute, pausing after every 20 seconds to stir the butter until we get the desirable texture. The butter must be soft and malleable, NOT melted and liquified)
  

• We do not add the sugar to the mixer – the hard sugar pieces rip and tear the structure of the dough.
• The Sugar Pearls are added to the Waffle Dough mix after it has been prepared and rolled out.
  

• Add 280 g of cold water into the mixing bowl
• Add 20 g of dried Yeast into the bowl of cold Water
• Whisk manually until the yeast dissolves completely and creates foam on the surface
• Add 750g of our Waffle Mix and transfer the bowl to the mixing machine
• Set the mixing machine at speed number 2, for 1 minute until the water is absorbed
• Leave the mixing machine number 2
• Add 1/3rd of the soft Butter (+/- 100g) to the bowl and let the mixing machine mix it for 1 minute
• Add 1/3rd of the soft Butter (+/- 100g) to the bowl and let the mixing machine mix it for 1 minute
• Add the final 1/3rd of the soft Butter (+/- 100g) to the bowl and let the mixing machine mix it for 4 minutes
  

• Transfer all the dough onto a clean work surface. Flatten out the dough as you would a pizza and spread over the top, the 172g of Sugar pearls.
• Roll the Waffle Dough towards you, then flatten it out. Rollup the Waffle Dough again (towards you), then flatten it out again. This process allows the Sugar Pearls to be distributed evenly throughout the Waffle Dough.

• After the Waffle Dough has been prepared, role it up in into the shape of a Baguette (French bread roll).
• Using a flat spatula, cut it up into small portions.
• Weigh the cuts on the scale (adding or subtracting Waffle Dough) to achieve 130g portions.
• The batch should produce 11 portions of Waffle Dough balls.
• Shape each piece of Waffle Dough into the shape of a ‘sausage roll’ or small ‘rugby ball’ and place it on a rectangular piece of grease-proof paper or baking parchment.
• Place each shaped Waffle Dough portion into a white, plastic ‘raising tray’.

• When you have filled the white, plastic ‘raising trays’ with 130g Waffle Dough portions, set the Digital Timer to 2 hours.
• Place the ‘raising trays’ into the warm drawer.
  Ensure that you cover the ‘raising tray’ with a lid, or with cling film, and include a small container of water in the tray (approximately 100ml of water)
• Cover the front of the warm drawer with cling film to keep the heat in.
• The ‘raising time’ is approximately 2 hours at a temperature of +/- 27 °C.
• Ensure that the waffles expanded to the correct size.

• When the Dough Balls have expanded and are ‘raised; to the right size, remove them from the ‘raising tray’ with the grease-proof paper / baking parchment, and place them in a stainless steel Gelato /’Napoli’ Tray.
• Immediately place them in the blast freezer for 10 minutes (and then transfer into the freezer <-18⁰C). Alternatively, place the them directly into the freezer <-18⁰C. Do not stack the Dough Ball trays on top of each other until they are frozen or else they may flatten.
• The Waffle Dough balls must be dated as ‘Best before 1 month’, after they have been prepared.

NO DEFROST

• Dough Balls can be cooked as ordered, from frozen
• Only remove the quantity of Dough Balls ordered and place immediately into the waffle machine.
• Ensure a Best Before label remains attached to the Dough Ball tray.
  

COOKING

• The Waffle Machine must be set at 180⁰C
• When a customer orders a Waffle, remove a Waffle Dough Ball from the chiller, set the digital timer to 4 minutes.(or 4.5 minutes, depending on the Waffle Machine)
• After 2 minutes – flip the Waffle Machine over (and leave it cook for the remaining 2 minutes) – this helps the Sugar Pearls distribute evenly inside the Dough and leaves less caramelised residue in the Waffle Machine
• Prepare the Waffle Presentation Tray and ensure you place a slip of Greaseproof Paper into the Tray
• After 4 minutes (or 4.5 mins) when the Waffle is ready, remove it from the Waffle Machine with Waffle Forks and place it on the Greaseproof Paper in the Waffle Tray
• Add the requisite toppings and serve the freshly prepared Waffle to the customer with a Crepe/Waffle Napkin and a Wooden Knife & Fork
  

• Frozen Dough Balls in the freezer (<-18⁰C) must be date labeled when prepared and can be kept for 1 month