Chewy Sweet Pumpkin Liege Waffles
Homemade Chewy and Soft Sweet Pumpkin Liege Waffles Recipe
These are irresistible Liege waffles, baked with plenty of nutritious sweet pumpkin kneaded into the dough, offering a crispy exterior and a delightfully chewy interior. The gentle yellow hue from the pumpkin is appetizing, making them perfect as a snack for kids or a satisfying breakfast. The stand mixer makes the first proofing incredibly easy, adding to the convenience.
Ingredients- Mashed sweet pumpkin 50g (softly mashed)
- Bread flour 140g
- Cake flour 80g
- Active dry yeast 4g
- Sugar 30g
- Salt 3g
- Milk 100ml
- Butter 10g (softened at room temperature)
- Coconut oil 1 tbsp (for greasing the waffle iron)
Cooking Instructions
Step 1
First, prepare the sweet pumpkin. Remove the skin and seeds, cut the pumpkin into appropriate-sized pieces, and microwave until tender. Once warm, mash it finely using a fork or similar tool. (approx. 50g)
Step 2
In the bowl of your stand mixer, combine 100ml of lukewarm milk (not hot) and the prepared mashed sweet pumpkin (50g). Mix lightly. Be careful, as excessively hot milk can reduce the yeast’s activity.
Step 3
Next, sift in the bread flour (140g) and cake flour (80g). Add the active dry yeast (4g), sugar (30g), and salt (3g) to different parts of the bowl, ensuring they do not directly touch each other. Direct contact between yeast, sugar, and salt can hinder the fermentation process.
Step 4
Allow the stand mixer to run and the ingredients to start combining. Once the dough begins to form a cohesive mass, add the softened butter (10g). Continue to knead until the butter is fully incorporated into the dough.
Step 5
Knead in the stand mixer until the dough becomes smooth and elastic. Proceed with the first proofing directly in the mixer bowl. When the dough temperature reaches around 27-28°C (80-82°F), let it rise in a warm place for about 40-50 minutes, or until it has doubled in size. (If using a mixer with a proofing function, utilize that setting.)
Step 6
Once the first proof is complete, turn the dough out onto a work surface and gently punch it down to release the gas. Divide the dough into 6-8 equal portions and shape each piece into a ball. Cover the dough balls and let them rest for 10 minutes at around 40°C (104°F) for the intermediate proof (bench rest).
Step 7
Preheat your waffle iron. Brush the inside surfaces of the waffle iron thoroughly with 1 tablespoon of coconut oil to prevent the dough from sticking. You can also use butter or vegetable oil.
Step 8
Place the dough balls onto the preheated waffle iron and close the lid. Cooking time may vary depending on your waffle iron model, but generally, cook for about 2 minutes on medium heat, then flip and cook for another 2 minutes. Ensure they are golden brown, achieving a crispy exterior and a chewy interior.
Step 9
Serve your warm, freshly baked Sweet Pumpkin Liege Waffles. For an extra touch, dust with powdered sugar or serve with fruits and ice cream. Enjoy the wonderfully chewy texture and the delightful sweet pumpkin flavor!
