Nearly three years ago I baked gaufres de ligé. Since then I baked them regularly and Chaosqueen and Steph from Kleinen Kuriositätenladen baked them, too.  And then Paule baked her Schuedi recipe in a new form: Cinnamon waffle schuedi. This are gaufres de ligé de luxe! Paule got the idea from another blog, where they baked  cinnamon rolls in a waffle maker. This Cinnamon waffles are the deluxe version of the the gaufres de ligé.

In my first try I followed her recipe but was a little bit disappointed of them, the dough was a little bit to firm and a high amount of butter leaking from the filling during baking. And so I tried them a second time,changing the recipe by reducing the yeast amount, adding a water roux and some more butter to the dough but reducing the butter amount in the filling.

And now I think they are perfect, caramel and cinnamon in perfect harmony, a sweet dream!

Who can not get belgian pearl sugar (Sucre grain perlé) can use sugar cubes, which are coarsely crushed. Or you should think about a trip to Belgic (Chocolate, good beer, pearl sugar).  

Cinnamon waffles

yields 12 Waffles

Water roux

• 150g Water
• 30g flour Type 550

Dough

• Water roux
• 350g flour Type 550
• 70g Milk
• 7g fresh yeast
• 1 Egg size L (60g)
• 5g Salt
• 1 Vanilla bean
• 30g sugar
• 70g Butter

Filling

• 50g Butter (soft)
• 1 –2 Tsp. cinnamon
• 150g Pearl suger (Sucre grain perlé)

For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.

Knead all ingredients beside sugar and butter 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now add sugar and butter and knead for about 2 min until butter and sugar are complete incooperated.

Flat the dough to a rectangle of 30cm length and 20 cm width. Spread with butter and sprinkle with sugar cinnamon mixture. Roll into a log from the long side and cut them into slices of 2.5 cm and bake in a Waffle maker for 3 min.

Remove from the waffle maker (careful, hot sugar!), let cool down and serve.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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