Cookie Butter + Raisin Bread Waffle
Are you as obsessed with cookie butter as we are? Watch to find out how it pairs with raisin bread in waffle form.
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Cinnamon Raisin Waffle
Homemade waffle, this cinnamon raisin waffle is everything you want and need in a waffle. Not only are these waffle crispy on the outside, but also light and airy on the inside. This batter made a total of 7 Belgian Waffles ????
Bonus: To keep waffles warm, preheat oven to 177C* Waffles can be frozen up to 3 mths.
Brand-Farberware: Model # FW 45394
3-4 minutes
Dry Ingredients:
Flour
Cinnamon
Brown Suga
White Suga
Baking Soda
Baking Powder
Salt
Wet Ingredients:
Oat milk
Unsalted Butter
Vanilla
Eggs
How to make a keto cinnamon roll chaffle waffle with icing || easy keto best dessert recipe
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Professional Baker Teaches You How To Make DANISH DOUGH!
Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Danish Pastry Dough
Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours
Ingredients
Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)
Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces
Directions
1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.
3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.
4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.
Spiral Raisin Danishes
Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes – they will almost double in size.
2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
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Easy Cinnamon Apples
Warm cinnamon apples are easy to make and great option for toppings. Use it as topping for any dish, topped over breakfast waffles or pancakes, to topping for pork chops or fried chicken for dinner.
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 4
Ingredients
2 tablespoon butter
4 apples, peeled, cored and sliced into 8 thick slices
½ cup light brown sugar
1 teaspoon cinnamon powder
½ teaspoon ginger powder
¼ teaspoon nutmeg powder
1 tablespoon lemon juice
½ teaspoon kosher salt
1 teaspoon corn starch
1 teaspoon water (optional)
For more details, useful tips click on the detailed recipe link shared below.
Detailed Recipe Link -