Mini Waffle Bars

Mini Waffle Bars

makes 16
Hearty brioche waffles make a stylish and sturdy vessel for serving up a variety of fun fillings in an easy-to-eat, visually stunning way. An overnight rise results in dough with both flavor and structure, resulting in a waffle that’s delicious on its own, but over-the-top when filled with mouthwatering additions such as smoked salmon, mascarpone, capers, dill, and pickled onions. Other fun combinations include: brie, basil, and bacon crumbles; curried tuna salad, dried cranberries, and diced apples; and chocolate chips, whipped cream, and sliced strawberries.

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

  1. Stir yeast into warm milk and allow to sit a few minutes until frothy. Overly hot milk will kill the yeast, and it will never foam. If this happens, start again with cooler milk.
  2. In the bowl of an electric mixer, whisk together bread flour, sugar, and salt. Using the dough hook, begin to mix in milk on low speed until moistened. Slowly add egg and vanilla. Increase speed to medium and mix until smooth and elastic, about 15 minutes. Stop to scrape down bowl once halfway through. The long mixing time is an important step that helps develop the gluten and results in a better texture. Transfer to a greased bowl. Cover and refrigerate overnight (or at least 8 hours).
  3. 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.
  4. 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. Be careful not to touch the sugar as it will be very hot and can cause burns. Repeat with remaining dough.
  5. 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