DOUGH COOKING INSTRUCTIONS
- Smile. You are about to enjoy the best waffle experience money can buy!
- Remove your dough balls from the fridge and from all packaging. Place them in a clean dish or cookie sheet in a warm spot in your kitchen to allow for proper proofing. A warm oven would also work to proof the dough, provided the temperature does not exceed 110 F.
- Allow the dough to rise until doubled in size. The time to achieve this may vary, depending on the temperature of your “warm” spot. At room temperature, this should be at least one hour. It’s very important to let the dough proof all the way, or you may end up with doughy waffles! ***IF YOUR DOUGH IS FROZEN, allow 3-4 hours at room temperature or 1 hour in warmed oven. NOTE: Please do not refreeze. If you freeze your dough or receive your dough frozen, you’ll only be able to receive one “rise” out of the dough. You won’t be able to get the same rise if you allow your dough to thaw & then refreeze it to enjoy it at a later date.
- While it’s proofing, prep some awesome toppings to go with the awesome waffles
- As your dough finishes proofing, turn your waffle iron on to medium high. Set it to 350 degrees Fahrenheit if it has a temperature gauge. (If your waffle iron is burning the sugar it’s too hot, turn it down). Use your favorite cooking oil or butter to help the waffles release better.
- Once the dough ball is proofed and ready to be waffled, and your waffle iron is up to temperature, place some waffle balls on the iron and close it. Remember the dough will spread out and expand as it cooks so give it plenty of room on your waffle iron. Let cook 2-3 minutes until perfectly golden brown (actual cook time may be longer depending on your waffle iron). ENJOY!
WAFFLE LLOVE DOUGH FAQs
They last about 3-4 days in the fridge. After that, the pearl sugars may have softened too much, and may affect the dough’s flavor (you may smell a “yeasty” odor). It’s good for the pearl sugars to soften and break down, that’s what helps the waffles cook and caramelize, but if they soften too much, the waffles won’t have the right taste.
Put them in the fridge as soon as you can. We don’t want them to start proofing before you are ready to use them. You can put them in any container with a lid. Remember to take them out about 1 hour before cooking so they can rise. If you are freezing your dough balls, make sure they are thawed before you start proofing (or rising) your dough.
Yes! Just make sure to clean it well afterwards.* If your waffle maker has deeper grooves, your waffles will be more similar to the way we cook ours. If your waffle maker has shallower grooves, your waffle will be thinner— but still mouth-wateringly delicious.
The sugar pearls are most likely too hard because the dough did not PROOF, or rise, enough. The dough balls should basically double in size, and be very soft and full of air before you put them on your waffle maker. The proofing process helps the sugar pearls soften before you cook them.
As explained in the footnote below, keep your waffle maker plugged in when you clean it! Do NOT turn it off and allow it to cool. If the sugar hardens, it will be very difficult to remove. Feel free to scrape away excess caramelized sugar in-between wafflings to keep the sugar build up to a minimum. PLEASE NOTE: The melted sugar between the grooves of the waffle iron is what provides the waffle with its delicious glaze, so make sure to keep enough for the flavor while you cook!
No, it’s not. Our Gluten Friendly dough always has a chance of cross-contamination because it is made in the same kitchen as our regular dough.
*Please note that due to the extra sugary goodness, the caramelization process that will occur may require you to thoroughly oil or butter your waffle maker beforehand. Our waffles have PEARL SUGAR in the dough balls, meaning there will be a build up of melted sugar in the grooves of your waffle maker during the cooking process. The melted sugar will help coat each waffle with a delicious glaze, but we advise, after cooking, to keep your waffle maker plugged in and hot so that the sugar doesn’t harden, and take a dry rag to clean between the grooves. If the melted sugar/caramel is allowed to harden, it will be very difficult to remove!)