Lagrange 019152, Notice

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rise for
15
minutes. Cook them two by two, crushing the dough
pieces in your waffle iron.
For an extra tasty treat, once the waffles are cooked, let the waffle
to which you want to add the chocolate cool down. When the
waffle is still hot, but without burning yourself, put in the strips
of chocolate that you prepared in advance at the center and in the
thickness of the waffle.
LIEGE WAFFLES WITH RACLETTE CHEESE
(For about 20 waffles)
500 g of flour – 10 g of baker's yeast – 30 cl of warm milk –
2 eggs – 15 g of caster sugar – 2 pinches of salt – 200 g of butter –
8 slices of raclette cheese (seasoned with pepper, smoked or plain).
In a mixing bowl, dilute the yeast in the warm milk, mix the flour and
then the eggs, the caster sugar, and a large pinch of salt. Add the
softened butter in small pieces, progressively. Cover the mixing
bowl with a clean cloth or plastic film and let the dough double
in volume for about
1
hour. Degas the dough to homogenize the
air bubbles. Make small balls of dough of identical size. Crush the
dough pieces with the flat of your hand. Put in a half slice of raclette
cheese, fold it in two or more if necessary, then fold the dough
over the cheese in order to make a ball. Let the dough pieces rise
for
15 minutes. Cook them two by two, crushing the dough pieces
in your waffle iron.
DONUTS/BAGELS
DONUTS WITH BLUEBERRIES
(For about
20 mini-donuts)
260 g of flour – 1 bag of baking powder – ½ teaspoon of bicarbonate
of soda – 120 g of brown sugar – 1 bag of vanilla sugar – 2 eggs
–
1 plain yogurt – 25 cl of milk – 5 tablespoon of oil – 1 pinch of
salt – 200 g of blueberries.
Mix the flour, the baking powder, and the bicarbonate of soda.
Add the sugar and the vanilla sugar, then the eggs. Put in the
yogurt and milk. Add the oil and salt. Delicately mix the blueber-
ries into your preparation in order to homogeneously distribute
the fruits. Fill the plates meticulously using a spoon, being care-
ful not to put dough in the center of the donuts in order to keep
the central hole. After a few seconds turn over the unit, let cook,
then turn over again to return to the initial position. If you want
to, sprinkle the donuts with icing sugar once they are cooked.
BAGELS WITH SMOKED SALMON
(For about 20 mini-bagels)
For the bagels; 380 g of flour – 60 ml of water – 2 bags of baker's
yeast – 2 tablespoons of sugar – 2 eggs – 2 teaspoons of salt – 5 cl
of oil – Seeds (according to taste: poppy, sesame, linseed, chia, etc).
For the filling, sliced smoked salmon – Philadelphia or Saint Moret
type cheese – chives – dill – ½ red onion – pepper (optional)
Mix the water, yeast and sugar separately, then combine this mixture
with the flour. Then add the eggs, salt and oil to the preparation.
Knead to obtain a ball and then put it into an oiled bowl. Cover to
allow it to rise until it has doubled in volume (about
1 hour).
Divide the dough in order to make rolls and connect them to form
the mini-bagels. Let them sit for about
10 minutes. Boil a large pot
of water and put in the bagels for about 2 minutes, turning them
regularly in the pot. Drain them and sprinkle them with your choice
of seeds. Cook them in the preheated unit. Let them cool down and
then cut them in the thickness. Spread the interior with cheese,
possibly adding pepper. Chop the chives and put on the previously
washed sprigs of dill. Top with some thinly sliced onion. Add thin
slices of smoked salmon and close with the other half of your bagel.
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