BRIOCHE WAFFLE STUFFED W/ GROUND PEANUT BRITTLE

Ingredients

BRIOCHE/LIEGE WAFFLE DOUGH:
• 1/3 cup (80 grams) whole mik
• 2 tbsp (30 grams) water
• 2 cups (250 grams) all-purpose flour
• 1 large egg
• 1 tbsp (12 grams) light brown sugar
• 1 1/4 tsp instant dry yeast
• 1 tsp vanilla extract
• 1/2 tsp salt
• 7 tbsp (100 grams) unsalted butter, softened
FOR STUFFING:
• Ground peanut brittle as instructed here, or you can ground any type of store-bought brittles the same way
• Honey to drizzle

Instructions

1. TO MAKE THE DOUGH: Combine whole milk and water in a glass, then microwave on high for approx 50 seconds. It should feel very warm but doesn't burn, around 110F/43C (this will help the dough start faster). Transfer into a stand-mixer bowl with dough-hooks, or large bowl with hand-held mixer with dough-hooks, along with all-purpose flour, egg, light brown sugar, instant dry yeast, vanilla extract and salt. Knead on low until all ingredients are evenly incorporated, then on medium speed for 3 min until smooth and elastic. The dough should be slightly sticky at this point. Start kneading in the butter, 1 tbsp at a time. Only add the next when the previous addition has been fully incorporated, about 2 min for each tbsp. Once all the butter's been added, knead on high speed for 3~4 min, until very shiny, smooth and elastic.
2. Cover with plastic-wrap and let proof for 1:30 ~ 2 hours, until fully doubled, then punch out the air and transfer to a working surface (the dough is so buttered up, you won't need to flour), and divide into 8 equal portions. Flatten 1 portion out into a flat disk about 1/4" thick (7 mm), then set on top of a small bowl (the natural dent will make the stuffing easier). Place 2 tbsp of ground peanut brittle in the center, then bring the edges of the dough together over the top and pinch tightly to seal. Try to make sure there's no holes or tears. Set aside and repeat with the rest (if there seems to be butter oozing out of the dough, it's totally fine).
3. You can now either let the stuffed brioche proof again at room-temperature for 40 min, or space them over a sheet-pan covered with plastic-wrap and leave in the fridge overnight. I did this at room-temperature, but the overnight-method will result in better flavours. The brioche will expand and almost doubled again.
4. TO COOK: Preheat your Belgian-style waffle-griddle on medium-high heat. There's no need to oil the griddle. Place 1 brioche in the center and cook according to the manufacture's instruction, for about 5~6 min until golden browned on both sides. If any peanut brittle oozed out of the waffle during cooking, just wipe them away before cooking the next. Place the cooked brioche on a cooling rack and repeat with the rest. Serve immediately with drizzled honey.