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What a brilliant idea this expert chef had with his mouthwatering glazed waffle doughnut recipe.!

So, if  you are searching for a new meal idea for breakfast or brunch, you’ll love this video by this American, celebrity chef.

After watching this video, you’ll want more of his delectable recipes. And, you may want to take a visit to one of his top restaurants and thank him personally for sharing his glazed doughnut waffle recipe.

By the way, I included the video transcript in case you would rather read than watch. Go below to see it…

Don’t Blink Your Eyes While Watching Bobby Flay Makes Glazed Waffle Doughnuts Video!

We’re gonna make some waffle donuts, that’s right waffle donuts.

All together, I’m gonna make a waffle and we’re gonna fry it. Then, we’re gonna glaze it with all kinds of cool stuff.

First Step Waffle Batter!

But, first we need to make the waffle batter. Start with 2 cups of all-purpose flour, one and a half teaspoons of baking soda, one and a half teaspoons of baking powder, a little bit of salt.

Whisk a couple of eggs and a couple of tablespoons of sugar together. Add some sour cream, which will add a little bit of tangy flavor.

The sour cream also ensures that we have some moisture inside of the waffle. Stir in a little bit of vanilla and a cup of milk

Now, I add the melted butter after adding the wet ingredients to the dry ingredients.

Mix All Ingredients Well!

You know, as usual with any of these batters, you want to mix until the the dry ingredients are incorporated with the wet ingredients.

And, not until all the lumps are out, which is the kind of mistake that people make. They feel like they have to get all the lumps out but the lumps will cook out in the waffle iron.

Next, add five tablespoons of butter which is a pretty standard waffle batter. You don’t see the sour cream in a lot of batters, But, they almost always finish with unsalted butter.

Making the Ganache!

Now, we will let our waffle batter rest for about 30 minutes and we’re gonna make a chocolate ganache which is basically equal parts chocolate.

This is about four ounces of chocolate which I’m just gonna chop up and four ounces of warm heavy cream. Now, you have chocolate ganache, one of life’s great things. We’re just gonna let the heavy cream in the chocolate kind of melt together.

At some point we’ll just stir it together and have a beautiful chocolate ganache.

Up Next – Vanilla Glaze!

We’re also gonna make a vanilla glaze out of confectioner sugar, a little bit of milk, and some vanilla.

I’m gonna use about a cup of confectioner’s sugar since I like glazes on my donuts. So this is totally right up my alley but never glazed chocolate, glazed pistachio, glazed coconut.

I’m all about a little bit of milk and some vanilla extract. I’m just gonna slowly add a little bit of milk into the sugar till it forms that glaze texture.

The reason I want to go slow is because it gets pretty moist quickly and I don’t want it to be too thin.

I’m just gonna put a touch more milk in here. So, today the idea is you know taking a waffle and turning it into a doughnut combining two of our favorite pastries and making one.

It’s like lunch and breakfast brunch cinnamon sugar. Okay you can do this recipe for sure with cinnamon and sugar.

Finishing Touch!

Let’s get these waffles going. We got the all the glazes and all the garnishes ready for our donuts, now all we have to do is make our waffle to make a donut.

I know it sounds kind of crazy but it’s all about waffles going wild. Once we come back, hopefully these waffles will be cooked beautifully, then we’re gonna cut them out and make them look like a doughnut.

And, we will actually garnish them like a doughnut with chocolate cinnamon sugar and a little vanilla glaze.

Ingredients

Waffle Donuts:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 2 tablespoons granulated pure cane sugar
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons unsalted butter, melted and cooled
  • Nonstick pan spray
  • Canola oil, for frying
  • Toasted, chopped nuts, for garnishing
  • Chocolate or rainbow sprinkles, for garnishing
Cinnamon Sugar:
  • 1/2 cup granulated pure cane sugar
  • 1 heaping teaspoon ground cinnamon
Vanilla Glaze:
  • 2 to 4 tablespoons whole milk
  • 1 drop vanilla extract
  • 1 cup confectioner’s sugar
Chocolate Ganache:
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, finely chopped

Directions:

STEP !: Make Doughnut Batter!

Whisk together the flour, baking powder, baking soda and salt in a large bowl. Whisk together the eggs and sugar in a medium bowl until the sugar is dissolved, then whisk in the sour cream, milk and vanilla until combined.

Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined; the batter will be lumpy. Fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minute.

STEP 2: Make Cinnamon-Sugar!

Whisk together the sugar and cinnamon in a small bowl; set aside.

STEP 3: Make Vanilla Glaze!

Combine 2 tablespoons milk and the vanilla extract in a small bowl. Put the confectioner’s sugar in a small bowl.

Slowly whisk the milk mixture into the confectioner’s sugar until smooth. If the mixture doesn’t fall in a slow ribbon when you lift the whisk, drizzle in some of the remaining milk until it does.

STEP 4: Make the Chocolate Qanache!

Put the chocolate in a heat-safe bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate, shake the bowl to evenly cover the chocolate with hot cream and let the mixture sit for 1 minute before whisking until smooth. Set aside; keep warm.

STEP 5: Finish the Waffle Donuts!

Heat the waffle iron according to the manufacturer’s instructions. Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid.

Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter.

STEP 6: Set Cooling Rack Over a Rimmed Baking Sheet!

Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer.

Use a 3-inch cookie cutter to stamp circles from the waffles; then use a smaller cookie cutter to stamp out a smaller circle from the center of each waffle.

Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 20 seconds on each side. Transfer the waffle donuts to the cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar.

Repeat frying with the remaining waffles, dipping some of each of the following batch in the vanilla glaze and others in the chocolate ganache. Garnish the chocolate and vanilla-dipped waffle donuts with chopped nuts and/or sprinkles and serve warm.

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Did You Enjoy This Glazed Waffle Doughnut Recipe? Then You’re Going to Love Ron Douglas…

eggs benedict with crispy parma ham

Heat the waffle iron according to the manufacturer’s instructions. Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid

 

Ron Douglas has made visiting restaurants his life’s work.

So, you can now get his secret restaurant style recipes all in one amazing book.

So, if you want to learn his unique cooking tips and recipes to help you become an expert chef in your own kitchen — get the book at a discount here (limited time).

Thanks – Jean

 

 

 

 

 

 

 

 

As found on Youtube

Filed under: Bobby FlayRecipes