How are we gentle January-ing, friends? Are we getting enough sleep and watching enough movies? Good. Me too. Are you eating breakfast like Brown Sugar Stuffed Brioche Waffles? I need answers.
Last week was tough and that’s pretty much all I’m going to say about that. I’m choosing to focus on the positives of the week, and there were many. Let’s list them off shall we? Because, we list here.
*I painted my nails the brightest and shiniest form of purple, and it’s making me feel all the Valentine’s vibes. If you don’t already know, Valentine’s Day is one of my favorite holidays since it’s so close to my birthday. I’ve taken ownership of it, and it shall be my squishy.
*I’ve managed to keep the house clean all week. Bonus points for actually having laundry done AAAAAnd put away. Extra-credit points for making my bed first thing in the AM.
*I’ve been decking out my new 2019 planner thanks to a new set of LePens and floral-printed Washi tape from the Paper Source. I am a new woman with new plans.
* I managed to make dinner every day this week that included pot roast; Asian chop salad (held the Sriracha for Daniel) with sweet onion, bacon, fresh peas; chicken and Jasmine rice stir-fry, and many more favorites. In addition, I’ve been planning out the meals for the coming week, and I am on top of the world. Conquering basic life duties… CHECK.
* Making cake and freezing layers like it’s my job. Oh, wait. It is.
* I’m on a Jasmine tea binge, and I don’t know if there is an end in sight. It’s lightly floral and just so comforting at this present time. I just don’t know what to make of this since I usually associate the smell of Jasmine with an old, vintage, perfumed body powder that I used to get every year as a child at Christmas.
* Ate a beautiful dinner at the Durant Vinyards Estate while the sun went down. It was a 5-course meal to celebrate Olio Nuovo (freshly-milled olive oil) with lots of Dungeness crab, shrimp salad, oyster shooters, trout etc. etc. etc. The mussels that were smoked on top of a cedar and rosemary fire were my favorite part of the meal. I don’t know if I’ve ever had a mussel that delicious that wasn’t soaked in a butter sauce.
* Had a lot of very important meetings this week. One included a cinnamon-dusted cappuccino and a croissant au chocolat; another swirled around cheese and Manhattans. We hold onto these moments.
* I ordered my Valentine’s Day chocolates for my girlfriends and I just about out-did myself. I’ll be doing a giveaway for my IG followers too. Because… I love Godiva chocolate… and I love V-day!
*Took a very important walk around the neighborhood with a twinkle-toed-two-year-old and a frantically-curious four-year-old. We picked up sticks, fought off bear-shaped foliage, said “hi” to city mushrooms, and flew like superhero’s.
Okay, I think we’re all caught up, so now we can get to the recipe of the week. The base is that brioche dough recipe that I gave to you the other week. It’s beautifully versatile especially when stuffed with a brown sugar mix and flash-cooked in a waffle iron. Hi-hello to the BEST yeast-y waffles. They stay crisp and keep so well in the freezer. Make them some night this week and enjoy them on a weekend morning or throughout the week to take your day to the next level. Extra-credit points for topping them with the same brown sugar mix.
Basic Brioche Recipe
PrintBrown Sugar Stuffed Brioche Waffles
Try out these fun Brown Sugar Stuffed Brioche Waffles on you brunching weekend or freeze them for a quick weekday breakfast.
- Prep Time: 4 hours
- Cook Time: 16 minutes
- Total Time: 4 hours 16 minutes
- Yield: 16–18 1x
Ingredients
1/2 cup brown sugar
|| add ons ||
1 teaspoon ground cinnamon
1/4 teaspoon maple extract (not syrup)
1/2 teaspoon Cardamom
Instructions
Make brioche according to directions. After the 2-hour rise and punch down (step 8), you can either put the dough in the fridge for up to two days or you can work with the dough immediately.
Take a golf-ball sized amount of dough and roll out with your hands into a 3-4 inch disk. Place 1 teaspoon of brown sugar or brown sugar mixture into the center of the disk. Pinch the sides of the disk to the center until you’ve created a dough ball that has enclosed the brown sugar.
Place in the waffle maker on the lowest heat and press down. Cooking times will vary based on your waffle maker. It should take anywhere between 15-30 seconds. Cut open your first waffle to see if it has been cooked all the way through. It will brown rather quickly because it’s a highly enriched dough but continue through the full cook time.
Eat right away or freeze for up to 2 weeks in an air-tight bag.
Keywords: breakfast, brioche, brown sugar, waffles
